Grilled Tuna with Spinach and Cannellini Bean Salad


2 pieces 5 to 6 ounce fresh or frozen tuna steaks, cut 1 inch thick

For Dressing:

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon Dijon-style mustard

For Salad:

  • 4 cups fresh baby spinach

  • 2 15-ounce cans cannellini beans (white kidney beans), rinsed and drained

  • 1 cup sliced celery (2 stalks)

  • 1 cup thinly sliced red onion

  • ¼ cup oil-packed dried tomatoes, drained and chopped

  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley


  1. Thaw fish fillets if frozen. Rinse and pat dry with kitchen paper towels.

  2. For gas grill, preheat grill and reduce to medium heat. Place fillets parallel on greased grill rack over heat. Cover and grill for 8-12 minutes or until the fish flakes easily when tasted with fork. Slowly turn the fillets once halfway through grilling.

  3. For charcoal grill, grease grill rack and grill the fillets directly over medium coals for 8-12 minutes. Without cover and grill as above.

  4. For dressing, combine all ingredients in a screw-top jar. Cover and gently shake well. Reserve 1 teaspoon of the dressing. Set aside.

  5. For salad, combine all ingredients in a large bowl. Drizzle with the remaining dressing.

  6. Transfer spinach salad to a serving platter.

  7. Remove fish fillets from heat source. Slice and place on top of the spinach salad. Drizzle fish fillets with the reserved 1 teaspoon of dressing.

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