Grilled Tuna with White Bean and Charred Onion Salad
Although the addition of tuna makes this dish an entrée, you can omit it and enjoy the salad with other grilled fish or meats.
Although the addition of tuna makes this dish an entrée, you can omit it and enjoy the salad with other grilled fish or meats.
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.