Grilled Tuna with White Bean and Charred Onion Salad

Really delicious! Used a grill pan for charred onion and tuna. Our tuna steaks were just 4 ounces each, so I made the full amount of salad & beans for the two of us, and we ate every bite. Served with warm black pepper focaccia and Pinot Grigio.

I liked this one a lot. Hubby did not like the cannellini beans but otherwise liked it. Used a bit more onion and cucumber and a little less parsley, and I sprayed the greens with olive oil from a mister and drizzled with a little lemon juice and salt and pepper before adding the rest of the toppings. Used a mixture of baby salad greens and arugula.

My husband and I really like this recipe. All the flavors and textures blend so well together. For the greens, I used a combination of arugula and spinach.

Excellent! Did not have tuna but used Ono and it was delicious. My husband loved it even though he is not a big fan of beans.

I enjoyed the flavor combinations quite a lot, but found the salad to be a bit dry (the bean mixture absorbed the vinegrette) - next time I would add a bit more vinegrette. Would definitely make again.

I have made this recipe since it came out in the magazine. My husband doesn't like tuna so I use swordfish or london broil works well with either and company loves it.

I hate to be the lone dissenter, but this combination of flavors just did not work for me. I REALLY liked the salad, but found the greens extraneous. The tuna was good, but served with the bean salad, everything was just too tangy. Since everyone's tastes are different, I would heartily recommend trying this recipe as written and adjust to your personal taste.