Grilled Tuna with Borlotti, Onion Pickles and Peppe

Name: Grilled Tuna with Borlotti, Onion Pickles and Pepper Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lg. red onion, sliced into 1/4-inch thick rounds; 1/2 cup red wine vinegar; 4 tbsp. red wine vinegar; 1 tbsp. balsamic vinegar; 1/2 cup water; 1/4 cup sugar; 2 tbsp. salt; 1 cup cooked cranberry (borlotti) beans; 2 tbsp. finely chopped fresh thyme leaves; 1 clove garlic, thinly sliced; 3 tbsp. extra-virgin olive oil; 1/4 cup extra-virgin olive oil; 1/4 cup Dijon mustard; 1 tbsp. cayenne pepper; 4 (6 oz. each) tuna steaks; 2 bunches rucola, washed, stemmed, and spun dry; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

1 lg. red onion, sliced into 1/4-inch thick rounds
1/2 cup red wine vinegar
4 tbsp. red wine vinegar
1 tbsp. balsamic vinegar
1/2 cup water
1/4 cup sugar
2 tbsp. salt
1 cup cooked cranberry (borlotti) beans
2 tbsp. finely chopped fresh thyme leaves
1 clove garlic, thinly sliced
3 tbsp. extra-virgin olive oil
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
1 tbsp. cayenne pepper
4 (6 oz. each) tuna steaks
2 bunches rucola, washed, stemmed, and spun dry
Salt, to taste
Freshly ground black pepper, to taste

1
Preheat grill or broiler.
2
In a mixing bowl, place sliced onion, 1/2 cup red wine vinegar, balsamic vinegar, 1/2 cup water, sugar and 2 tbsp.
3
salt and mix well.
4
Allow to stand 1 hour, drain and set aside.
5
Mix cranberry beans, thyme, garlic and 3 tbsp.
6
extra-virgin olive oil and set aside.
7
In blender, mix Dijon mustard, cayenne, remaining 4 tbsp.
8
red wine vinegar and 1/4 cup extra-virgin olive oil until smooth, remove and set aside.
9
Rub tuna steaks with salt and pepper and place on grill or under broiler and cook until medium-rare (3 to 4 minutes per side).
10
Toss arugula with bean mixture to coat and divide among 4 plates.
11
Place pickled onion rounds around border.
12
Place hot tuna in center of plate, drizzle with the mustard sauce and serve.
13
Season lightly with salt and pepper.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lg. red onion, sliced into 1/4-inch thick rounds, 1/2 cup red wine vinegar, 4 tbsp. red wine vinegar, 1 tbsp. balsamic vinegar, and more.

Yes, Grilled Tuna with Borlotti, Onion Pickles and Pepper Mustard falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Tuna with Borlotti, Onion Pickles and Pepper Mustard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions