Tuna and Marjoram Bean Salad with Anchovy and Caper Vinaigrette

This main dish salad features grilled tuna steaks. You can replace the marjoram with oregano for this recipe, but its flavor is more pungent and robust so you may want to use less.


Tuna and Marjoram Bean Salad with Anchovy and Caper Vinaigrette

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Servings: 6
Prep Time: 30 mins
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Ingredients
  • 1   pound 
    dried cannellini beans or three 19-oz. cans cannellini beans (white kidney beans), rinsed and drained
  • 1/2  cup 
    fresh marjoram sprigs
  • 6   tablespoons 
    extra virgin olive oil
  •  
    Kosher salt and freshly ground black pepper
  • 2 - 4   
    anchovy fillets, drained
  • 1/3  cup 
    finely chopped parsley
  • 3   tablespoons 
    drained capers
  • 2   cloves 
    garlic, minced
  • 1   teaspoon 
    Dijon-style mustard
  • 6   tablespoons 
    lemon juice (2 lemons)
  • 1/4  cup 
    extra virgin olive oil
  • 6  4  ounces 
    fresh tuna steaks, about 3/4 inch thick*
  • 6  1/2 slices 
    red onion (2 large)
  •  
    Fresh marjoram sprigs (optional)
Directions
1.
Rinse dried beans, if using. In a Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Return beans to Dutch oven. Stir in 8 cups fresh water; add 12 cup marjoram sprigs and 1 tablespoon of the olive oil. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until tender. Drain, discarding marjoram sprigs. Cool slightly.
2.
Toss cooked beans with 4 tablespoons of the olive oil; season with salt and pepper. Cover; set aside. (If using canned beans, in a saucepan stir together beans, 4 tablespoons olive oil, 1-1/2 to 2 tablespoons snipped fresh marjoram, and salt and pepper to taste. Heat through over medium heat; cover and keep warm.)
3.
In a small bowl mash anchovy fillets with a fork. Add parsley, capers, garlic, and mustard; mix thoroughly. Stir in 2 tablespoons of the lemon juice. Add the 1/4 cup olive oil, whisking to combine ingredients. Season to taste with salt. Set aside.
4.
Brush the tuna and onion slices with remaining 1 tablespoon olive oil; sprinkle lightly with salt and pepper. Grill fish and onion on rack of uncovered grill directly over medium coals for 4 minutes. Turn and grill 4 to 5 minutes more or until tuna is slightly pink in center and onion is tender. (Or arrange the tuna and onion on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 10 minutes or until tuna is slightly pink in center and onion is tender, turning once).
5.
To serve, spoon beans onto 6 serving plates. Drizzle beans with remaining 4 tablespoons lemon juice. Place a fish fillet on each plate. Drizzle each serving with anchovy mixture. Serve with red onion slices. Sprinkle with additional marjoram sprigs. Makes 6 servings.
Variation
  • *Test Kitchen Tip: Skinless salmon fillets can be used in place of tuna steaks. Salmon will be done when it flakes easily with a fork.
Nutrition information
Per Serving: cal. (kcal) 603, Fat, total (g) 25, chol. (mg) 52, sat. fat (g) 4, carb. (g) 53, Monosaturated fat (g) 17, Polyunsaturated fat (g) 3, fiber (g) 16, sugar (g) 5, pro. (g) 44, vit. A (IU) 340, vit. C (mg) 18, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 12, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 129, Cobalamin (Vit. B12) (g) 1, sodium (mg) 734, Potassium (mg) 1298, calcium (mg) 151, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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