Grilled Tuscan Tuna Salad

• One 1 1/2 pound fresh tuna steak
• 2 teaspoons ground fennel
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Canola oil, for brushing
• 3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh rosemary
• 2 anchovy fillets, patted dry and finely chopped
• 1 clove garlic, smashed to a paste
• Kosher salt and freshly ground black pepper
• 1/2 cup extra virgin Tuscan olive oil
• Honey, if needed
• One 15-ounce can cannellini beans, drained, rinsed well and drained again
• 1 cup Gaeta olives, pitted
• 1/2 bulb fresh fennel, thinly sliced
• 1/2 red onion, thinly sliced
• 4 ounces mixed baby greens
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh-flat leaf parsley
• Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

1. For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling.
2. Heat a charcoal or gas grill to high for direct grilling.
3. Mix together the fennel, salt and pepper in a small bowl.
4. Brush the tuna with canola oil on both sides and sprinkle with the spice mixture.
5. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side.
6. Remove and let rest for 5 minutes.
7. Cut into medium dice.
8. 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.
9. Slowly pour in the olive oil while whisking, until it all emulsifies.
10. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
11. For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl.
12. Add the dressing and gently toss to coat.
13. Add the greens, basil and parsley , season with salt and pepper, and toss again.
14. For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

tuna, ground fennel, kosher salt, freshly ground black pepper, canola oil, lemon juice, white wine vinegar, mustard, fresh rosemary, anchovy, clove garlic, kosher salt, extra virgin tuscan, honey, cannellini beans, gaeta olives, fresh fennel, red onion, baby greens, fresh basil, freshflat leaf parsley, bread

Taken from www.foodnetwork.com/recipes/grilled-tuscan-tuna-salad.html (may not work)