Best 2 Grilled Tuscan Tuna Salad Recipes

Grilled Tuscan tuna salad is a tantalizing dish that captivates the taste buds with its symphony of flavors. This delectable salad combines the smokiness of grilled tuna with the vibrant freshness of Tuscan ingredients. With its perfect balance of textures and flavors, grilled Tuscan tuna salad is an exceptional choice for a light and satisfying lunch or dinner. Dive into this culinary journey and discover the secrets to creating an unforgettable grilled Tuscan tuna salad that will transport you to the heart of Tuscany.

Here are our top 2 tried and tested recipes!

GRILLED TUSCAN TUNA SALAD

Grilled Tuscan Tuna Salad image

Provided by Bobby Flay

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

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
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 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Steps:

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.

GRILLED TUSCAN TUNA SALAD

GRILLED TUSCAN TUNA SALAD image

Categories Backyard BBQ Lemon Rosemary

Yield 4 to 6

Number Of Ingredients 22

Ingredients

GRILLED TUNA
1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground 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 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
SALAD
15-ounce can cannellini beans, drained and rinsed
1 cup pitted Kalamata olives sliced in half
1/2 bulb fennel, thinly sliced
4 ounces baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

FOR THE TUNA: Remove the tuna from the refrigerator 20 minutes before grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with the canola oil on both sides and sprinkle with the spice mixture. Grill 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 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. After plating sprinkle with more lemon juice

Tips:

Use the freshest tuna you can find. Fresh tuna will have a bright red color and a firm texture.
If you can't find fresh tuna, you can use frozen tuna. Just be sure to thaw it completely before cooking.
Season the tuna well with salt and pepper before grilling. This will help to bring out the flavor of the fish.
Grill the tuna over medium-high heat until it is cooked to your desired doneness. Tuna is typically cooked to medium-rare or medium.
Let the tuna rest for a few minutes before serving. This will help to keep the juices in the fish.

Conclusion:

Grilled Tuscan Tuna Salad is a delicious and healthy meal that can be enjoyed all year long. It is perfect for a summer cookout or a quick weeknight dinner. The combination of grilled tuna, fresh vegetables, and a tangy dressing is sure to please everyone at the table. So next time you are looking for a new recipe to try, give Grilled Tuscan Tuna Salad a try.