| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 812 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 11 g |
| Sugar | 9 g |
| Protein | 48 g |
| Cholesterol | 45 mg |
| Sodium | 1014 mg |
| Serving Size | 1 of 6 servings |
| Calories | 812 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 11 g |
| Sugar | 9 g |
| Protein | 48 g |
| Cholesterol | 45 mg |
| Sodium | 1014 mg |
Reviews
Since I watched Bobby Flay create this masterpiece we have enjoyed this recipe for many years. One of the reasons I always have fresh rosemary in my garden…truly a delight!
As usual, this Bobby Flay recipe is yummy. Just the two of us but my husband raved about it. Couldn’t find Gaeta olives but I googled it and best replacement was kalamata. Try it. You’ll like it!
Excellent! Made twice in same week once for us and again for friends!
This one is saved and will be made again many times.
I added tomatoes because in season and we had plenty
This one is saved and will be made again many times.
I added tomatoes because in season and we had plenty
Made this for guests serving the salad, using a bit more micro greens, on top of the grilled tuna sliced Wonderful healthy course for a Italian meal.
Absolutely the BEST tuna ever!! Have made many times and I don’t change a thing.
Thanks Bobby!
My husband and I made this recipe about a year ago exactly as written and we LOVED it. However, since neither of us is a huge fan of tuna we have since been making it on a regular basis with chicken and it is just as delicious. I always make extra dressing and keep in in the fridge to use on my salads for lunch. At lunch just the beans seem like enough protein so I don’t have to mess with the chicken.
My family loved this recipe! I took a bite of the tuna right off the grill and knew that the salad was going to be a hit!
Yummmmmmyyyyyy, I substituted the loaf with a baguette and it was amazing! Loved it, great recipe.
YUM! One of the best recipes Ever! I followed the recipe exactly and it’s Perfect! The fresh fennel adds an extra little crunch and the dressing is perfectly tangy. I’ll be making this one again soon!
My definition of a fabulous recipe? The ones you are still drooling about 2 days after you eat them!!!! This one fits the definition. I rarely review recipes but the textures and flavor of the tuna, dressing and pita are phenomenal. If I eat it twice in the same week, it is a great recipe!