Tuna and Two-Bean Salad with Mustard Vinaigrette

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Canned tuna and white beans are a classic combination in Tuscany in northern Italy. We’ve borrowed the idea and made a salad with fresh tuna, white beans plus green beans, and salad greens.

Ingredients

  • 1 large tuna steak, about ¾ inch thick (about ¾ pound)
  • Salt and Freshly ground black pepper

Method

  • Heat the broiler or grill. Season the tuna with salt and pepper and broil or grill until browned on outside and pale pink in center, about 3 minutes per side. Remove from grill and cut into ½-inch pieces. Set aside at room temperature.
  • Cook the green beans in boiling salt