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Grilled Tuscan Tuna Salad
Total:
1 hr 15 min
(includes sitting and cooling time)
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
(includes sitting and cooling time)
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Grilled Tuna:
Salad Dressing:
Salad:

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.

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