Submitted by: Sugar | Date Added: 13 Nov 2009
Listed in: Fish / Tuna

14 ounces tuna steaks
1 small red onion, thinly sliced
1 tomato, seeded and chopped
1 small red pepper, thinly sliced
2 (14-ounce) cans cannellini beans
2 garlic cloves, crushed
1 teaspoon chopped thyme
4 tablespoons finely chopped Italian parsley
1 1/2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
1 teaspoon honey
4 handfuls arugula

Put the tuna steaks on a plate, dust with cracked black pepper on all sides, wrap with plastic wrap and refrigerate until you need it again. Mix the onion, tomato with pepper in a big bowl. Wash the cannellini beans with cold running water for half minute, rinse and put in the bowl with the garlic, thyme plus 3 tablespoons of the parsley. Put the lemon juice, oil with honey in a little saucepan, on a boiling temperature, then simmer, mixing, for 60 seconds or until the honey melts and mixes well. Take out from the heat.
Cook the tuna on a hot, slightly oiled barbecue grill or leveled plate for 60 seconds or more on each side. The meat should still be crimson colored in the middle. Slice into little cubes and mix with the salad. Toss with the hot dressing.

Place the arugula on a platter well. Top with the salad, season finely and toss with the left over parsley.

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