Grilled Tuscan Tuna Salad Recipe

Name: Grilled Tuscan Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2 pound fresh tuna steak; 2 teaspoons ground fennel; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; Canola oil, for brushing; 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; Honey, if needed; One 15-ounce can cannellini beans, drained, rinsed well and drained again; 1 cup Gaeta olives, pitted; 1/2 bulb fresh fennel, thinly sliced; 1/2 red onion, thinly sliced; 4 ounces mixed baby greens; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh-flat leaf parsley; Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Servings: persons

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing
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
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

1
For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling.
2
Heat a charcoal or gas grill to high for direct grilling.
3
Mix together the fennel, salt and pepper in a small bowl.
4
Brush the tuna with canola oil on both sides and sprinkle with the spice mixture.
5
Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side.
6
Remove and let rest for 5 minutes.
7
Cut into medium dice.
8
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.
9
Slowly pour in the olive oil while whisking, until it all emulsifies.
10
For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
11
For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl.
12
Add the dressing and gently toss to coat.
13
Add the greens, basil and parsley , season with salt and pepper, and toss again.
14
For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: One 1 1/2 pound fresh tuna steak, 2 teaspoons ground fennel, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Grilled Tuscan Tuna 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.

Grilled Tuscan Tuna Salad

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