Imagine a dish that combines the rich, meaty texture of perfectly grilled tuna with a vibrant white bean salad that bursts with charred onion flavor - this isn't just another seafood recipe, this is a culinary adventure waiting to happen! In just 25 minutes, you'll create a restaurant-quality meal that will make your taste buds dance and impress even the most discerning dinner guests. Whether you're a seafood lover or looking to elevate your weeknight cooking, this Grilled Tuna with White Bean Charred Onion Salad is about to become your new go-to recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 tuna steaks
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Prepare the ingredients by patting the tuna steaks dry with paper towels and seasoning both sides generously with salt and pepper. Let the tuna sit at room temperature for 10 minutes to ensure even cooking.
- Heat a grill pan or outdoor grill to medium-high heat. Brush the tuna steaks and sliced onions with 1 tablespoon of olive oil.
- Grill the onion slices for 3-4 minutes on each side until they develop deep char marks and become slightly softened. Remove from grill and let cool slightly.
- In the same grill pan, cook the tuna steaks for 2-3 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. The internal temperature should reach 125°F for medium-rare.
- While the tuna is grilling, prepare the white bean salad. In a mixing bowl, combine the drained white beans, charred onions, remaining olive oil, lemon juice, and chopped fresh parsley.
- Season the white bean salad with salt and pepper to taste, gently mixing to combine all ingredients.
- Once the tuna is cooked, let it rest for 2-3 minutes to allow the juices to redistribute.
- Plate the dish by placing the white bean and charred onion salad as a base, and then top with the grilled tuna steak. Garnish with additional fresh parsley if desired.
- Serve immediately while the tuna is still warm and the salad is fresh.
Tips
- Temperature is Key: Always let your tuna steaks come to room temperature before grilling to ensure even cooking.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the tuna, which helps achieve a beautiful golden-brown crust.
- Don't Overcook: Tuna is best served medium-rare. Aim for an internal temperature of 125°F and remember it will continue cooking slightly after being removed from heat.
- Grill Pan vs. Outdoor Grill: Both work great, but a cast-iron grill pan can help achieve those beautiful char marks if you don't have access to an outdoor grill.
- Rest Your Meat: Always let the tuna rest for 2-3 minutes after grilling to allow the juices to redistribute, ensuring a moist and tender result.
- Fresh Herbs Matter: Use fresh parsley and chop it just before serving to maximize flavor and visual appeal.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 45g
Fat: 18g
Saturated Fat: g
Cholesterol: 65mg
