Grilled Tuna and White Bean Salad
Ingredients
9 ounces canned cannellinni beans, drained and rinsed
1 bunch of arugula, trimmed
1 radicchio
1 red bell pepper, halved seeded and cut into strips
1 celery stalk, cut into thin batons
1 round fennel bulb, trimmed and thinly sliced
2 tomatoes cut into wedges
1/2 cup pitted black olives
4 Tbsp Extra Virgin Olive Oil
Pinch of dried oregano
Kosher Salt and Pepper
4 4-6 oz. tuna steaks
3 Tbsp Olive Oil
Ingredients
9 ounces canned cannellinni beans, drained and rinsed
1 bunch of arugula, trimmed
1 radicchio
1 red bell pepper, halved seeded and cut into strips
1 celery stalk, cut into thin batons
1 round fennel bulb, trimmed and thinly sliced
2 tomatoes cut into wedges
1/2 cup pitted black olives
4 Tbsp Extra Virgin Olive Oil
Pinch of dried oregano
Kosher Salt and Pepper
4 4-6 oz. tuna steaks
3 Tbsp Olive Oil
Directions
Put the beans, arugula, radicchio, bell pepper, celery, olives, fennel and tomatoes in a salad bowl. For the salad dressing whisk together the Olive Oil, oregano and pinch each of salt and pepper in a bowl.
In a nonstick pan over high heat, heat the pure olive oil. Season steaks with salt and pepper, and pan sear to desired doneness (recommended rare to medium rare). Place the steaks over bed of lettuce and vegetables. Pour dressing over the salad.