"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Grilled Tuna with White Bean and Charred Onion Recipe

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This recipe for Grilled Tuna with White Bean and Charred Onion, by , is from The Official Elf Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamar Abell
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Tuna:
1 T grated lemon rind
2 T fresh lemon juice
1/2 t Dijon mustard
1/2 t olive oil
1/4 t freshly ground black pepper
1 clove garlic minced
4 - 6 ounce tuna steaks

Salad:
1 medium Vidalia onion cut into 1/4 inch thick slices
3 T red wine vinegar
1 T olive oil
1/4 t salt
1/4 t pepper
1/4 t Dijon mustard
1 garlic clove minced
1/2 chopped seed peeled cucumber
1/4 cup chopped flat-lead parsley
1 T capers
1 (15 ounce) can cannelloni beans (white beans), rinsed and drained
6 cups mixed salad greens

Directions:
Directions:
To prepare tuna, combine the first 6 ingredient's in a large zip top plastic bag; seal. Marinate in refrigerate for 30 minutes turning once. Remove tuna from bag and discard marinade. Spray grill pan with PAM and preheat. Grill 2-3 minutes on each side until desired doyennes (best when middle is still slightly pink).
To prepare salad, grill onion slices on preheated grill pan well sprayed with PAM. Grill 5 minutes on each side or until tender. Cool and chop.
Combine vinegar and next five ingredients (through garlic) in a large bowl., stirring until well blended. Add onion, cucumber, parsley , capers and beans to vinegar mixture; toss to coat. Arrange salad greens on individual plates or on one platter. top with onion mixture and sliced tuna steak.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
If you are preparing ahead of time, store the onion topping and tuna in separate containers and plate right before serving. Can be served on a platter family style or individual appetizer plates.
Tuna dries quickly so it's better to under-cook

 

 

 

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