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Recipe courtesy of Bobby Flay

Show: Barbecue Addiction: Bobby's Basics

Episode: Grills Gone Wild

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Total:: 1 hr 15 min
: (includes sitting and cooling time)
Active:: 40 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

Grilled Tuna:

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing

Salad Dressing:

3 tablespoons fresh lemon juice, plus 1 to 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
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed

Salad:

One 15-ounce can cannellini 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
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Directions

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 pepper in a small 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. 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.

My Private Notes

Name: Grilled Tuscan Tuna Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: One 1 1/2 pound fresh tuna steak; 2 teaspoons ground fennel; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; Canola oil, for brushing; 3 tablespoons fresh lemon juice, plus 1 to 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; Kosher salt and freshly ground black pepper; 1/2 cup extra virgin Tuscan olive oil; Honey, if needed; One 15-ounce can cannellini 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; Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil; Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil