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  • Weyand's Chef

Grilled Tuscan Tuna Salad


(1) 1  1/2 lb. fresh tuna steak

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Canola oil, for brushing

Salad Dressing:

3 tablespoons fresh lemon juice, plus 1-2 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) 15 oz. can cannelloni 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

Load of Tuscan bread, grilled and drizzled with extra-virgin olive oil


For the tuna, remove the tuna from the refrigerator 20 minutes before grilling.  Heat a charcoal or gas grill to high for direct grilling.  Mix together the fennel, salt and paper in a small bowl.  Brush the tuna with the canola oil on both sides and sprinkle with the spice mixture.  Grill until charred on both sides and cooked to medium doneness, about 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 a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.

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.  For serving, mound the salad on a platter and sprinkle the remaining lemon juice over the top.  Recipe obtained from the Food Network, Bobby Flay.

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