Heirloom Tomato Salad with Grilled Tuna and Cannellini
In a large bowl combine cannellini beans, snipped basil, balsamic vinegar, mustard, the 2 cloves garlic, the orange peel, and anise seeds. Cover and chill for up to 4 hours.
Thaw fish, if frozen; pat dry with paper towels. In a small bowl combine rosemary, orange juice, lemon peel, and the 3 cloves garlic. Brush tuna with olive oil. Spread rosemary mixture over both sides of tuna, pressing to adhere.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until fish flakes easily when tested with a fork, gently turning fish halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Thinly slice tuna steaks.
To serve, divide tomatoes and bean mixture among serving plates. Place tuna slices on top of beans. Sprinkle with salt and pepper. If desired, garnish with fresh basil sprigs. Serve immediately.