Grilled Tuna Steaks with Italian Salsa Verde & White Bean Salad
Rare-in-the-middle tuna steaks seared hot on the grill and spooned with a bright Italian salsa verde of parsley, capers, anchovy and lemon, over a lemony white bean and arugula salad.
Ingredients
- 4 (5 oz) Tuna steaks, 1 inch thick
- 2 tbsp Extra-virgin olive oil, divided
- 1 cup Fresh parsley, finely chopped
- 1 tbsp Capers, chopped
- 2 Anchovy fillets, minced (optional)
- 1 clove Garlic, grated
- 1 Lemon
- 1 (15 oz) can Cannellini beans, rinsed
- 2 cups Baby arugula
Directions
- Make the salsa verde: mix the parsley, capers, anchovy, garlic, lemon zest, half the lemon juice and 1 1/2 tbsp oil.
- Toss the beans and arugula with the remaining lemon juice and a pinch of salt.
- Brush the tuna with the remaining oil and season. Grill over very high heat 1 1/2 to 2 minutes per side for rare to medium-rare.
- Slice the tuna and serve over the bean salad with the salsa verde spooned on top.
Calorie breakdown
Tuna 165 · white beans 83 · olive oil 60 · arugula 5 · herbs + capers + lemon 2
💡 Lighter tip: Get the grill as hot as possible so the tuna sears outside while staying pink inside.
Helpful for this recipe
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