Grilled Tuna with White Bean and Charred Onion Salad

Grilled Tuna with White Bean and Charred Onion Salad

It’s been super hot here. And humid. If there are 2 things I hate, they would be hot weather and humidity. Southern California’s only redeeming quality is the year-round 70 degree weather with a slight sea breeze. If this keeps, I’m leaving. The weather also means cooking is one of the least appealing activities ever. Being in a hot, stuffy kitchen is just miserable these days. The only recipes that are appealing are those with little to no heat or actually cooking involved.┬áThis meal is great for hot weather. Very little cooking is involved and being outside at the grill is much more enjoyable than a being stuck in a hot kitchen.

The bean salad was the definitely the best part of this meal. It was tasty and tangy. The grilled onions gave it a nice smoky taste, which was great with the salty capers. I would probably make the bean salad again, before I made the tuna. I think that the salad would be great with grilled chicken or shrimp as well.

Grilled Tuna with White Bean and Charred Onion Salad
Adapted from Cooking Light

For the Tuna:

  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 4 (6-ounce) tuna steaks
  • Cooking spray
For the Salad:
  • 1 medium Vidalia or other sweet onion, cut into 1/4-inch-thick slices
  • 3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon capers
  • 1 (15-ounce) can cannellini beans, rinsed and drained

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