Grilled Tuna and White Bean Salad

Total Time:
1 hr 51 min
15 min
1 hr 30 min
6 min

4 to 6 servings

  • 1 pound dried white beans, picked over, and soaked overnight
  • 1 small onion, quartered
  • 1 carrot, coarsely chopped
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • Olive oil
  • 4 to 5 tablespoons balsamic vinegar, divided
  • 1 red onion, peeled, halved, and thinly sliced
  • 1 tablespoon fresh chopped thyme leaves
  • Salt and freshly ground black pepper
  • 2 (8-ounce) tuna steaks
  • 1 head radicchio, halved
  • Coarsely chopped fresh parsley leaves
  • Drain the beans, then with cold water in a large pot and add the onion, carrot, garlic and bay leaf and cook until the beans are soft, about 1 to 1 1/2 hours. Drain the beans and pick out the onion, carrot, garlic and bay leaf. Place the beans in a bowl and toss with a couple tablespoons each of olive oil and balsamic vinegar. Fold in the red onion and thyme, and season with salt and pepper, to taste.

  • Preheat grill to high. Brush tuna and radicchio with oil and season with salt and pepper. Grill the tuna for 2 to 3 minutes per side, or until slightly charred and cooked to medium-rare doneness. Grill the radicchio, cut-side down, until slightly charred and wilted. Remove the tuna and radicchio from the grill. Dice tuna into bite-size pieces, and drizzle with balsamic vinegar. Slice radicchio into 1/4-inch thick slices. Fold tuna and radicchio into the white beans. Transfer the beans to a platter and sprinkle with chopped parsley. Serve warm or at room temperature.

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    Recipe courtesy of Rachael Ray