Tuna with Tuscan White Bean Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Once the tuna hits the grill, do not move it around or it may tear the tuna. This recipe is for tuna that is still pink in the middle (medium rare). Increase the cooking time for tuna that is more cooked through. Ingredients:
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
3 celery ribs, finely chopped |
1 medium sweet red pepper, finely chopped |
1 plum tomato, seeded and finely chopped |
1/2 cup fresh basil leaves, thinly sliced |
1/4 cup finely chopped red onion |
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
tuna: |
4 tuna steaks (6 ounces each) |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving.
2. Brush tuna with oil. Sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Serve with salad. Yield: 4 servings.
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