Heirloom Tomato Salad With Grilled Tuna and Beans
PREP 25 minutes
CHILL up to 4 hours
GRILL 6 minutes
SERVES 4
Ingredients:
- 1 orange
- 2 15-oz. cans cannellini (white kidney) beans, rinsed and drained
- 1⁄4 cup snipped fresh basil
- 1⁄4 cup white balsamic vinegar
- 2 tsp. Dijon-style mustard
- 2 cloves garlic, minced
- 1⁄4 tsp. anise seeds, crushed
- 2 6-oz. fresh or frozen yellowfin tuna steaks, 1 inch thick
- 2 Tbsp. snipped fresh rosemary
- 1 Tbsp. lemon zest
- 3 cloves garlic, minced
- 2 tsp. olive oil
- 3 large heirloom tomatoes, cut into wedges Flaked sea salt and freshly ground black pepper Fresh basil sprigs (optional)
Directions:
- Remove 1 tsp. zest and squeeze 2 Tbsp. juice from orange. In a bowl combine zest and the next six ingredients (through anise seeds). Cover and chill up to 4 hours.
- Thaw fi sh, if frozen. Pat dry with paper towels. In a bowl combine orange juice, rosemary, lemon zest, and the 3 cloves garlic. Brush tuna with olive oil. Spread rosemary mixture over both sides of tuna, pressing to adhere.
- Grill fi sh, uncovered, on a greased rack over medium heat 6 to 8 minutes or just until fi sh fl akes easily, gently turning fi sh once. Thinly slice tuna steaks.
- Serve bean mixture with tuna and tomatoes. Sprinkle with salt and pepper. If desired, top with additional fresh basil. Serve immediately.
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