Grilled Tuna with Warm White Bean Salad Recipe

Name: Grilled Tuna with Warm White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried Great Northern beans (1 1/4 cups); 4 cups salted water; 2 garlic cloves, 1 crushed and 1 chopped and mashed to a paste with 1/2 teaspoon salt; 2 cups packed arugula leaves, washed well and spun dry; 1 small red onion, sliced thin; 2 tablespoons chopped fresh flat-leafed parsley leaves; 3 tablespoons fresh lemon juice; four 4-ounce skinless tuna steaks (each about 1/2 inch thick); 1 teaspoon fennel seeds, crushed; freshly ground black pepper; Accompaniment: lemon wedges

Servings: persons

1/2 pound dried Great Northern beans (1 1/4 cups)
4 cups salted water
2 garlic cloves, 1 crushed and 1 chopped and mashed to a paste with 1/2 teaspoon salt
2 cups packed arugula leaves, washed well and spun dry
1 small red onion, sliced thin
2 tablespoons chopped fresh flat-leafed parsley leaves
3 tablespoons fresh lemon juice
four 4-ounce skinless tuna steaks (each about 1/2 inch thick)
1 teaspoon fennel seeds, crushed
freshly ground black pepper
Accompaniment: lemon wedges

1
In a large saucepan simmer beans in salted water with crushed garlic until tender, about 1 hour, and drain, reserving 1/4 cup cooking liquid.
2
In a small bowl mash 1/2 cup beans with a fork and return mashed and whole beans to pan with reserved liquid.
3
Chop 1 cup arugula and stir into beans (off heat) with garlic paste, onion, parsley, 2 tablespoons lemon juice, and salt and pepper to taste.
4
Keep bean salad warm, covered, over very low heat while cooking arugula.
5
Prepare grill while beans are cooking.
6
Rinse and pat dry tuna.
7
On a plate combine tuna steaks with remaining tablespoon lemon juice, turning to coat, and sprinkle both sides with fennel seeds, pepper, and salt to taste.
8
Grill fish on a lightly oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side, or until barely cooked through.
9
(Alternatively, fish may be cooked in a heated well-seasoned ridged grill pan in same manner.)
10
Arrange bean salad and remaining cup arugula on 4 plates and top with fish.
11
Squeeze lemon over the fish.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1/2 pound dried Great Northern beans (1 1/4 cups), 4 cups salted water, 2 garlic cloves, 1 crushed and 1 chopped and mashed to a paste with 1/2 teaspoon salt, 2 cups packed arugula leaves, washed well and spun dry, and more.

Yes, Grilled Tuna with Warm White Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Tuna with Warm White Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions