Tuscan Tuna & White Bean Salad

By: The Food Hunter 

The Tuscan Tuna & White Bean Salad is super healthy and loaded with Mediterranean flavors. If you struggle with getting enough protein in your diet give this easy-to-make salad a try. It uses simple ingredients to create an amazing meal. I recommend using quality tuna since it is the true star of the dish.

 

Wine Recommendation:

 

2019 Corvo Colomba Platino is made using only Insolia grapes. This elegant white is fresh but at the same time bold and well structured. It is one of the best known whites of Sicily.

 

Tuscan Tuna & White Bean Salad   

(adapted from Bobby Flay)

 

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

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  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.

Salad Dressing:

2 tablespoons fresh lemon juice

3 tablespoons red 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 

 

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.
 

 Salad:

One 15-ounce can cannellini beans, drained, rinsed well and drained again

1 cup green olives, pitted 

1/2 bulb fresh fennel, thinly sliced 

1/2 red onion, thinly sliced 

4 ounces baby greens 

1/4 cup chopped fresh basil 

1/4 cup chopped fresh-flat leaf parsley

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. Mound the salad on a platter and sprinkle the remaining lemon juice over the top.