Grilled Tuscan Tuna Salad

Name: Grilled Tuscan Tuna Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams fresh tuna steak; 2 fillets anchovy fillets, patted dry and finely chopped; 1 teaspoons freshly ground black pepper; 1 Loaf Tuscan bread, grilled and drizzled with extra-virgin olive oil; 425 grams cannellini beans, drained, rinsed well and drained again; 6 servings Canola oil, for brushing; 1 teaspoon Dijon mustard; 118 milliliters extra virgin Tuscan olive oil; 1 bulb fresh fennel, thinly sliced; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh-flat leaf parsley; 1 teaspoon finely chopped fresh rosemary; 1 clove garlic, smashed to a paste; 2 teaspoons ground fennel; 6 servings Honey, if needed; 2 teaspoons kosher salt; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps fresh lemon juice, plus 1 to 2 tablespoons for serving; 113 grams mixed baby greens; 237 milliliters Gaeta olives, pitted; 1 red onion, thinly sliced; 3 Tbsps white wine vinegar

Grilled Tuscan Tuna Salad might be just the main course you are searching for. This recipe makes 6 servings with 913 calories, 45g of protein, and 46g of fat each. This recipe covers 48% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Head to the store and pick up basil, kosher salt and pepper, cannellini beans, and a few other things to make it today. To use up the extra-virgin olive oil you could follow this main course with the Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan) as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Remove the tuna from the refrigerator 20 minutes before grilling.

Ingredients you will need

Tuna

Heat a charcoal or gas grill to high for direct grilling.

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Grill

Mix together the fennel, salt and pepper in a small bowl.

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Salt And Pepper

Fennel

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Bowl

Brush the tuna with 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.

Ingredients you will need

Canola Oil

Tuna

Equipment you will use

Grill

Remove and let rest for 5 minutes.

Cut into medium dice.

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Anchovies

Olive Oil

Rosemary

Mustard

Vinegar

Garlic

Honey

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Whisk

Bowl

Combine the beans, olives, fennel, onion and tuna in a large bowl.

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Fennel

Olives

Beans

Onion

Tuna

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Bowl

Add the dressing and gently toss to coat.

Add the greens, basil and parsley , season with salt and pepper, and toss again.

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Salt And Pepper

Parsley

Greens

Basil

For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

Ingredients you will need

Lemon Juice

Equipment

Grill

Bowl

Whisk

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.