Grilled tuna with cannellini bean relish

It’s summertime and you know all I want to do is grill (well… have Hubster grill). But if you’re like most Americans, this “heat dome” is putting a crimp in your outdoor cooking. When the heat started a few weeks ago, Hubster went on a grilling strike. Thankfully this recipe is easy to prepare inside with a grill pan. So you (and I) can get our grilling fix without subjecting the resident grill master to heat stroke.

I’m categorizing this as a weekend meal because the fish needs some time to marinade, but can’t stay in the lemony bath the whole time you’re at work. Barring the marindate time, this recipe comes together pretty quick so you’ll have an impressive weekend meal without spending much time in the kitchen. It’s also fancy enough to serve to guests… if you like your guests enough to serve them tuna steaks. And it that’s the case, please invite us to dinner.


Grilled Tuna with Cannellini Bean Relish

1 lemon
1 garlic clove
½ tsp Dijon mustard
½ tsp olive oil
Black pepper
2 6oz. tuna steaks

In a shallow dish, grate lemon rind to get 1 Tbsp. Juice lemon to get 2 Tbsp. Mince garlic and add to dish along with mustard, olive oil and some freshly ground black pepper. Stir with a whisk or fork to combine. Pat tuna steaks dry and coat with marinade. Cover and refrigerate for 30 minutes.

Cooking spray
1 medium Vidalia or other sweet onion
1 15oz. can cannellini beans
1 garlic clove
3 Tbsp red wine vinegar
1 Tbsp olive oil
¼ teaspoon salt
¼ tsp freshly ground black pepper
¼ tsp Dijon mustard
½ medium cucumber
¼ cup flat-leaf parsley
1 Tbsp capers

 Heat grill or grill pan over high heat and coat with cooking spray. Cut onion into ¼” thick slices. Grill onion for 5 minutes on each side or until tender. Cool and chop.

While the onion cooks, drain and rinse beans. Mince garlic and combine with vinegar, olive oil, salt, pepper and mustard in a mixing bowl. Stir with a whisk until blended. Peel, seed and chop cucumber and add to bowl. Chop parsley; add to bowl along with capers and onion. Toss veggie mixture.

Grill tuna for 2 minutes on each side or until desired degree of doneness. Plate tuna and top each serving with ½ of the relish.

Serve with a loaf of bread from the farmer’s market and a fresh steamed vegetable, like broccoli, or Citrus Green Beans.

Your email is never published or shared. Required fields are marked *



There was an error submitting your comment. Please try again.