Sliced Tuna Steak with Kale & White Bean Salad

Sliced Tuna Steak with Kale & White Bean Salad
  • 4Servings


  • 4 tuna steaks, 1 to 1 1/2 inches thick (1 1/2 to 1 3/4 lbs. total)
  • About 1/4 cups EVOO, plus more for drizzling
  • Salt and pepper
  • 1 lemon, juiced (about 3 tbsp.)
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons white wine balsamic or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 large cloves garlic, minced or pasted
  • 4 cups baby kale (about 4 fat handfuls)
  • 4 plum or vine tomatoes, seeded and chopped
  • 1 small white onion, chopped
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 2 - 3 small ribs celery with leafy tops, chopped
  • 1/2 cup flat-leaf parsley, chopped


Preheat a grill or grill pan over medium-high. Drizzle the tuna with EVOO and season with salt and pepper.

In a large bowl, whisk the lemon juice, thyme, vinegar, mustard and garlic. Gradually whisk in 1/4 cup EVOO until the dressing is smooth; season. Add the kale, tomatoes, onion, beans, celery and parsley. Toss to coat; season again. Divide the salad among plates or shallow bowls.

Grill the tuna until cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Slice the tuna and arrange on the salad.