Grilled Fresh Tuna And Lima Bean Salad
|Baby lima beans/Other dried white beans||2 Cup (32 tbs)|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Minced fresh thyme||1 Tablespoon|
|Minced fresh oregano||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Grainy mustard||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Fresh lemon juice||6 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Fresh tuna steaks||1 Pound, cut 1/2 inch thick|
|Tomatoes||4 Large, peeled, seeded and coarsely chopped|
1. Soak the beans overnight in cold water to cover by 2 inches.
2. The next day, drain and rinse the beans. In a medium saucepan, combine the beans with 6 cups of cold water and bring to a boil. Reduce the heat to moderately low and simmer the beans until tender, 20 to 25 minutes.
3. Meanwhile, in a small bowl, whisk together the olive oil, thyme, oregano, parsley, mustard, vinegar, lemon juice, pepper and 1/2 teaspoon of the salt.
4. Place the tuna in a shallow glass dish. Pour two-thirds of the dressing over the tuna. Cover and let marinate at room temperature for 30 minutes, turning once.
5. Light a grill or preheat the broiler. Drain the beans and place in a bowl. Add the tomatoes, the remaining 1 teaspoon salt and the remaining dressing. Toss well. Set aside to cool.
6. Grill the tuna 4 to 5 inches from the heat, turning once and basting occasionally with the marinade, for 8 to 10 minutes or until just cooked through. Let cool to room temperature.
7. Break the tuna into bite-size chunks and toss with the beans. Cover and refrigerate until serving time.