Recipe courtesy of Bobby Flay

Grilled Tuscan Tuna Salad

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  • Level: Easy
  • Total: 1 hr 15 min (includes sitting and cooling time)
  • Active: 40 min
  • Yield: 4 to 6 servings
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Ingredients

Grilled Tuna:

Salad Dressing:

Salad:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.
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