Grilled Tuna with Fennel, Tomato, and Tuscan Bean Salad
SERVINGS: 4
PREP TIME: 10-15 minutes
TOTAL TIME: 20 minutes
COURSE: Main
Meaty tuna. Our hearty Tuscan Bean Salad. Bright tomatoes, briny olives, and fragrant, fresh fennel. This healthy dinner packs in plenty of flavor—the best part? It’s ready in just 20 minutes.
Ingredients
- Oil, for spraying the grill grates
- 4 (6-8 oz. each) skinless tuna steaks, cut 1-inch thick
- ½ cup extra-virgin olive oil, divided
- Salt and pepper, to taste
- 2 pts. Citarella Tuscan Bean Salad
- 1 pt. grape tomatoes, washed and cut in half
- ¾ cup pitted olives, lightly chopped
- 2 small fennel bulbs, base trimmed and sliced thinly
- 2 Tbsp. fresh chopped parsley
- 1 lemon—juice and zest
- 1 package baby arugula
Instructions
- For the tuna: preheat the grill or grill-pan on high heat. Brush or spray the grill with oil. Rinse the fish and pat it dry with a paper towel. Place the steaks in a large mixing bowl and drizzle with 1/4 cup of the oil. Rub the oil over the steaks to coat evenly. Season with salt and pepper.
- Place the fish on the hot grill and cook 1 to 1½ minutes on each side for rare, flipping only once.
- Prepare the salad: In a large mixing bowl, combine the Citarella Tuscan Bean Salad, the cut tomatoes, olives, fennel, remaining extra-virgin olive oil, parsley, and lemon. Fold in the arugula and season to taste.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
