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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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 


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 


  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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