Yummmmmm! (& Healthy!)

• Prep Time: 40 minutes
• Inactive Prep Time: 25 minutes
• Cook Time: 10 minutes

Ingredients

• 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
• 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

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.

Recipe courtesy Of Bobby Flay’s Barbecue Addiction (Grills Gone Wild)