Grilled Tuscan Tuna Salad
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
White Wine Vinegar1 tsp
Dijon Mustard1 cup
Gaeta Olives (pitted)1 cup
Basil (chopped fresh)Directions:
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