Grilled Tuscan Tuna Salad

We find we like a lot more greens and less dressing than most people. Add the quantity that you like of either of these—Barb L

Serves: 4 to 6 servings


For the Grilled Tuna:

One 1 1/2 pound fresh tuna steak

2 tsp ground fennel 

2 tsp kosher salt (Go easy on adding salt if your olives are very salty!)

1/2 tsp freshly ground black pepper 

1 Tbsp Flying Olive Lemon, Gremolata, Rosemary, or a Combination Extra Virgin Olive Oils for brushing (we like half Gremolata, half Rosemary)

For the Salad Dressing:

3Tbsp Flying Olive Lemon, Gremolata, Rosemary, or Combination Extra Virgin Olive Oils

5 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1-2 Tbsp fresh lemon juice, divided, to taste

1 tsp Dijon mustard 

1 tsp finely chopped fresh rosemary 

1-2 cloves garlic, smashed into a paste 

Kosher salt and freshly ground black pepper

Honey, if desired, to taste

For the Salad:

One 15-ounce can cannellini beans, drained, rinsed well and drained again

1 cup Gaeta or other black olives, pitted and sliced or chopped

1/2 bulb fresh fennel, thinly sliced 

1/2 red onion, thinly sliced 

4-8 ounces mixed greens such as red leaf, Boston, arugula, and/or Romaine (the photo shows 8 ounces)

1/4 cup chopped fresh basil 

1/4 cup chopped fresh-flat leaf parsley 

Loaf of Tuscan bread, grilled and drizzled with Flying Olive Extra Virgin Olive Oil 0f Choice


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 ground fennel, salt, and pepper in a small bowl.

Brush the tuna with about 1 Tbsp of the Flying Olive Extra Virgin Oil(s) of Choice on both sides and sprinkle with the spice mixture. Grill until the tuna is charred on both sides and cooked to medium doneness, about 1 ½ -3 minutes per side, depending on the thickness. (The tuna should be bright pink in the center-do NOT overcook it!) Remove the tuna from the grill and let it rest for 5 minutes. Cut into 1 ½” dice.

For the salad dressing: Whisk together the Flying Olive Extra Virgin Olive Oil(s) of Choice, the Sicilian Lemon Balsamic Vinegar, 2 tsp of lemon juice, mustard, rosemary, and garlic in a small bowl and season with salt and pepper. Taste and add more lemon juice, salt, and/or pepper.

For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add half the dressing and gently toss to coat. Add the greens, basil and parsley, and season with salt and pepper. Toss again. Add more dressing, if desired or serve any extra on the side.

For serving: Mound the salad on a platter or on individual plates. If desired, sprinkle the remaining lemon juice over the top.

Adapted from a recipe by Bobby Flay

Submitted by Barb L.