A super-quick and easy salad to put together, topped with grilled tuna. Canned tuna can be subbed, of course, just so happened that my local fresh fish monger (Seafood Station) had some fresh tuna and I couldn’t pass it up. Great for if you’re wanting to increase your fiber intake, and excellent for Lenten meatless meals.
Grilled Tuna on White Bean Salad
Ingredients
- 2 cloves garlic
- 1 lemon juiced
- 1/2 cup extra virgin olive oil divided use
- salt and freshly ground black pepper to taste
- fresh thyme, de-stemmed optional but nice
- 3 cups white beans I used cannellini beans here which I soaked overnight and cooked in the IP for 20 minutes
- 1 English cucumber chopped
- 2 large tomatoes chopped
- 1 lb sashimi-grade tuna
- soy sauce or tamari to taste
- additional olive oil for brushing
Instructions
- Preheat grill or griddle while making the salad.
- Mash garlic to a paste and transfer to a large bowl.
- Whisk in lemon juice and 1/3 cup of the olive oil, and salt and pepper to taste.
- Whisk in thyme if using.
- Toss 3/4 of the dressing with the beans, cucumber, and tomatoes, and let sit to let flavors meld while you grill the tuna.
- Season the tuna with soy sauce or tamari.
- Brush tuna with olive oil on all sides.
- Grill or pan-fry 1 minute on each side.
- Remove from heat and set aside.
- Taste beans and adjust seasoning if needed.
- Cut grilled tuna into 1/3-inch slices.
- Plate beans and lay tuna on top, napping with the remaining dressing and garnishing with additional thyme if desired.
Tried this recipe?Let us know how it was!
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