Heirloom tomato salad with grilled tuna and cannellini recipe

Google+ Pinterest LinkedIn Tumblr +

Tomato salads that feature big, meaty slices of succulent, multicolor heirloom tomatoes are a classic way to enjoy what is perhaps the most popular type of all summer produce. The addition of grilled tuna and white beans dressed with an aromatic citrus-anise dressing turns a side salad into a main-dish salad that’s elegant enough to serve to company.

  • Yield: 4 Servings
  • Preparation Time: 25 Minutes

Ingredients

  • 215-ounce cans cannellini beans (white kidney beans), rinsed and drained
  • ¼ cup snipped fresh basil
  • ¼ cup white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon finely shredded orange peel
  • ¼ teaspoon anise seeds, crushed
  • 2 (6-ounce) fresh or frozen yellowfin tuna steaks, 1 inch thick
  • 2 tablespoons snipped fresh rosemary
  • 2 tablespoons orange juice
  • 1 tablespoon finely shredded lemon peel
  • 3 cloves garlic, minced
  • 2 teaspoons olive oil
  • 3 large heirloom tomatoes, cut into wedges
  • Flaked sea salt and freshly ground black pepper
  • Fresh basil sprigs (optional)
How to Make It
  1. In a large bowl combine cannellini beans, snipped basil, balsamic vinegar, mustard, the 2 cloves garlic, the orange peel, and anise seeds. Cover and chill for up to 4 hours.
  2. Thaw fish, if frozen; pat dry with paper towels. In a small bowl combine rosemary, orange juice, lemon peel, and the 3 cloves garlic. Brush tuna with olive oil. Spread rosemary mixture over both sides of tuna, pressing to adhere.
  3. For a charcoal or gas grill, place fish on the greased rack of a covered grill directly over medium heat. Grill for 6 to 8 minutes or just until fish flakes easily when tested with a fork, gently turning fish halfway through grilling. Thinly slice tuna steaks.
  4. To serve, divide tomatoes and bean mixture among serving plates. Place tuna slices on top of beans. Sprinkle with salt and pepper. If desired, garnish with fresh basil sprigs. Serve immediately.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
351 kcal
Calories from Fat:
36 kcal
% Daily Value*
Total Fat
4 g
11%
Trans Fat
0.0 g
Cholesterol
33 mg
11%
Sodium
651 mg
11%
carbohydrates
42 g
32%
Dietary Fiber
11 g
29%
Protein
34 g
68%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
Share.

Leave A Reply