Grilled Tuna Salad Recipe

We were willing participants for this recipe by Ina Garten because I don’t mind cooking my tuna on the rare side, but until I made this salad a few years ago and again this year, my tuna has always come from a can.

  1. 2 tablespoons honey.
  2. 2 tablespoons Dijon mustard.
  3. 4 tuna steaks, about 6 oz. each*
  4. About 1/3 cup olive oil.
  5. 2 tablespoons Champagne vinegar.
  6. 2 tablespoons fresh lime juice.
  7. 6 ounces mixed baby greens (3 qts. lightly packed)
  8. Ā½ cup thinly sliced sweet onion, such as Walla Walla.

GRILLED TUNA SALAD Recipe | Easy & Delicious

Grilled Tuscan Tuna Salad šŸ”—


Total: 0 1h15min0

Serving Size: 1 of 16 servings

Nutrition Facts: servingSize 1 of 16 servings, calories 304, Fat 12g, Saturated Fat 2g, Carbohydrate 32g, Fiber 4g, Sugar 4g, Protein 18g, Cholesterol 17mg, Sodium 380mg


  • One 1 1/2 pound fresh tuna steak
  • 2 teaspoons ground fennelĀ 
  • 2 teaspoons kosher saltĀ 
  • 1/2 teaspoon freshly ground black pepperĀ 
  • Canola oil, for brushing
  • 3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
  • 3 tablespoons white wine vinegarĀ 
  • 1 teaspoon Dijon mustardĀ 
  • 1 teaspoon finely chopped fresh rosemaryĀ 
  • 2 anchovy fillets, patted dry and finely choppedĀ 
  • 1 clove garlic, smashed to a pasteĀ 
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepperĀ 
  • 1/2 cup extra virgin Tuscan olive oilĀ 
  • Honey, if neededĀ 
  • One 15-ounce can cannellini beans, drained, rinsed well and drained again
  • 1 cup Gaeta olives, pittedĀ 
  • 1/2 bulb fresh fennel, thinly slicedĀ 
  • 1/2 red onion, thinly slicedĀ 
  • 4 ounces mixed baby greensĀ 
  • 1/4 cup chopped fresh basilĀ 
  • 1/4 cup chopped fresh-flat leaf parsleyĀ 
  • Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
  • Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oilĀ 


  1. For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
  2. Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
  3. For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
  4. For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
  5. For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.


What goes with grilled tuna?

Blackening seasoning, a combination of smoked paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano, is typically used for grilled tuna steaks or blacked tuna steaks.

How do you grill tuna without drying it out?

Here are 14 of the best sides to pair with tuna: stuffed peppers, baked sweet potatoes, fried green beans, garlic fries, roasted lemon potatoes, salad with vinaigrette dressing, roasted lemon potatoes, baked sweet potatoes, and brown rice.

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