Barbecued Tuna and White Bean Salad
On a simmering hot day when a heavy meal just won't do, try this light and luscious grilled-tuna salad. It's also the perfect dish to pack for a picnic lunch.
Credit: BBQ Food by Kay Scarlett
Servings: 4 to 6
Ingredients:
* 14 ounces tuna steaks
* 1 small red onion, thinly sliced
* 1 tomato, seeded and chopped
* 1 small red pepper, thinly sliced
* 2 (14-ounce) cans cannellini beans
* 2 garlic cloves, crushed
* 1 teaspoon chopped thyme
* 4 tablespoons finely chopped Italian parsley
* 1 1/2 tablespoons lemon juice
* 1/3 cup extra virgin olive oil
* 1 teaspoon honey
* 4 handfuls arugula
Directions:
Place the tuna steaks on a plate, sprinkle with cracked black pepper on both sides, cover with plastic wrap and refrigerate until needed.
Combine the onion, tomato and pepper in a large bowl. Rinse the cannellini beans under cold running water for 30 seconds, drain and add to the bowl with the garlic, thyme and 3 tablespoons of the parsley.
Place the lemon juice, oil and honey in a small saucepan, bring to a boil, then simmer, stirring, for 1 minute, or until the honey dissolves. Remove from the heat.
Cook the tuna on a hot, lightly oiled barbecue grill or flat plate for 1 minute on each side. The meat should still be pink in the middle. Slice into small cubes and combine with the salad. Toss with the warm dressing.
Arrange the arugula on a platter. Top with the salad, season well and toss with the remaining parsley.
