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
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.