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1.
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Stir 8 cups fresh water in pot; add 1?2 cup marjoram sprigs and 1 tablespoon of the olive oil.
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Bring to boiling; reduce heat.
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Simmer, covered, about 2 hours or until tender.
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Drain, discarding marjoram sprigs.
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Cool slightly.
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2.
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In a small bowl mash anchovy fillets with a fork.
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Add parsley, capers, garlic, and mustard; mix thoroughly.
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Stir in 2 tablespoons of the lemon juice.
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Add the 1/4 cup olive oil, whisking to combine ingredients.
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Season to taste with salt.
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Set aside.
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3.
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Brush the tuna and onion slices with remaining 1 tablespoon olive oil; sprinkle lightly with salt and pepper.
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Grill fish and onion on rack of uncovered grill directly over medium coals for 4 minutes.
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Turn and grill 4 to 5 minutes more or until tuna is slightly pink in center and onion is tender.
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(Or arrange the tuna and onion on unheated rack of broiler pan.
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Broil 3 to 4 inches from heat for 10 minutes or until tuna is slightly pink in center and onion is tender, turning once).
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4.
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To serve, spoon beans onto 6 serving plates.
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Drizzle beans with remaining 4 tablespoons lemon juice.
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Place a fish fillet on each plate.
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Drizzle each serving with anchovy mixture.
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Serve with red onion slices.
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Sprinkle with additional marjoram sprigs.
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*Test Kitchen Tip: Skinless salmon fillets can be used in place of tuna steaks.
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Salmon will be done when it flakes easily with a fork.
