Tuna Salad with Cranberry Beans and Fennel

 
Recipe Type: Supper
Serves: 4
Tuna salad is no longer a mundane dish after spicing it up with the ingredients in this recipe.
Ingredients

• Dressing
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon type mustard
• 1 teaspoon anchovy paste
• 1 pound tuna steaks, about 1 inch thick
• 2 teaspoons extra-virgin olive oil
• Salt and pepper to taste
• 1 cup cooked and drained cranberry beans
• 1 fennel bulb, chopped
• 2 cups arugula, coarse stems removed

Instructions

1. Preheat broiler. Brush tuna on both sides with olive oil and season with salt and pepper. Place on a nonstick broiler pan. Broil for 4-8 minutes per side, until just cooked through. Slice and set aside.
2. To make the dressing, combine the olive oil, vinegar, mustard and anchovy paste in a small bowl and whisk to blend.
3. Combine the tuna, beans, fennel, scallions, tomatoes, capers, parsley, and fennel fronds in a large bowl. Add the dressing and toss to coat.
4. Divide the arugula among four plates and mound the tuna mixture on top. Serve immediately.

 
Notes

Complexity: Very easy Origin: Supper