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Add a photoServings: 4
Ingredients
- 1 1/4 c. chopped red onion
- 3 tbsp. red wine vinegar
- 6 tbsp. extra virgin olive oil
- 1/4 c. walnut oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grnd pepper
Directions
- For Dressing: Place onion and vinegar in small bowl. Gradually whisk in both oils in thin steady stream. Add in salt and pepper.
- For Salad: Cook all beans in large pot of boiling, salted water till crisp- tender, about 4 min. Drain. Refresh with cool water, drain, and pat dry.
- Prepare barbecue (high heat) or possibly preheat broiler. Combine beans, fennel, watercress, Radicchio, and olives in large bowl. Brush 2 Tbsp. dressing over one side of tuna steaks. Season with salt and pepper. Grill seasoned side down 2 min. Brush fish with 2 more Tbsp. dressing; season with salt and pepper. Turn steaks and cook to desired doneness, 2 min for medium rare. Cut into fourths.
- Add in remaining dressing to salad and toss. Adjust seasoning. Divide among 4 large plates. Top each with 2 tuna pcs. Garnish with chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 300 | 93% |
| Total Fat 33.93g | 42% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 80mg | 2% |
| Total Carbs 4.81g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.12g | 2% |
| Protein 0.52g | 1% |
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