Grilled Tuna with Fennel and White Beans

Creamy white beans dressed in pesto served alongside fresh, crisp fennel and tuna grilled rare to perfection!

Prep Time: 15

Cook Time: 5

Total Time: 20

Course: Dinner, Salad, Side Dish

Cuisine: Mediterranean

Keyword: fennel, quick and easy, summer salads

Servings:

Calories: 332kcal

1 to 1 ½ pounds tuna fillets in 2-inch-thick pieces
1 small shallot
2 x 540 ml canned navy beans, or other white beans ( approx. 4 cups cooked beans)
2 - 3 tbsp pesto
4 tablespoons fresh lemon juice more to taste
1 teaspoon lemon zest
4 tbsp Extra-virgin olive oil
2 small fennel bulbs (or 1 medium size)
chopped fennel fronds for garnish for garnish
fresh parsley for garnish
salt and coarsely ground black pepper to taste

Peel and thinly slice the shallot and soak in ice water or vinegar for 10 minutes to tame it's bite.
Rinse and drain the beans and place in a large bowl. Drain the onions and add to the beans along. Stir in the pesto, 1 tablespoon of lemon juice and 1 tablespoon olive oil and toss to coat. Set aside at room temperature.
In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, a pinch of salt, freshly ground pepper and 3 tablespoons olive oil.
Using a mandoline or a sharp knife, slice the fennel crosswise into very thin slices. Place in a large bowl and toss with the dressing.
Preheat gas grill to medium-high heat, or 350-400° F, or heat a stove-top cast iron pan over high heat.
Brush the tuna with olive oil and season with salt and pepper. Grill for only 2 to 2 1/2 minutes. Turn the tuna and cook for another 1-2 minutes. The center of the tuna should still be pink/ quite rare. Transfer to a cutting board and allow to rest for 5-6 minutes before cutting into ½ inch slices.
Place the beans on a platter, surrounded by the fennel slices. Arrange the sliced tuna on top of the beans and garnish with parsley and some fennel fronds.
Serve at room temperature.

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