GRILLED TUSCAN TUNA SALAD

GRILLED TUSCAN TUNA SALAD image

Yield 4 to 6

Number Of Ingredients 22

Previous Next

GRILLED TUNA
1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Canola oil, for brushing
SALAD DRESSING
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
SALAD
15-ounce can cannellini beans, drained and rinsed
1 cup pitted Kalamata olives sliced in half
1/2 bulb fennel, thinly sliced
4 ounces baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

FOR THE TUNA: Remove the tuna from the refrigerator 20 minutes before grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with the canola oil on both sides and sprinkle with the spice mixture. Grill 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice. FOR THE SALAD DRESSING: Whisk together the lemon juice vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking until it all emulsifies. FOR THE SALAD: Combine the beans, olives, fennel, onion and tuna in a large bowl. ADD THE DRESSING and gently toss to coat. Add the greens, basil and parsley, season with salt and pepper, and toss again. After plating sprinkle with more lemon juice