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