Grilled Tuscan Tuna Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			GRILLED TUNA: One 1 1/2 pound fresh tuna steak 2 teaspoons ground fennel 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Canola oil, for brushing SALAD DRESSING: 3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving 3 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1 teaspoon finely chopped fresh rosemary 2 clove garlic, smashed to a paste Kosher salt and freshly ground black pepper 1/2 cup extra virgin Tuscan olive oil 1 tablespoons Honey SALAD: One 15-ounce can cannellini beans, drained, rinsed well and drained again 1 cup Gaeta olives, pitted 1/2 bulb fresh fennel, thinly sliced 1/3 red onion, thinly sliced 4 ounces mixed baby greens 1/4 cup chopped fresh basil 1/4 cup chopped fresh-flat leaf parsley
			For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice. For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached. For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again. For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.