Recipes and Cooking BBQ & Grilling Grilled Vegetables Heirloom Tomato Salad with Grilled Tuna and Cannellini Be the first to rate & review! Mediterranean-style meals focus on vegetables with the main dish in a secondary role. The key is simple prep that makes the most high quality, fresh ingredients. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 4 hrs Grill Time: 6 mins Total Time: 4 hrs 31 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 15 ounce cans cannellini beans (white kidney beans), rinsed and drained ¼ cup snipped fresh basil ¼ cup white balsamic vinegar 2 teaspoon Dijon-style mustard 2 cloves garlic, minced 1 teaspoon finely shredded orange peel ¼ teaspoon anise seeds, crushed 2 6 ounce fresh or frozen yellowfin tuna steaks, 1-inch thick 2 tablespoon snipped fresh rosemary 2 tablespoon orange juice 1 tablespoon finely shredded lemon peel 2 teaspoon olive oil 3 cloves garlic, minced 3 large heirloom tomatoes, cut into wedges Flaked sea salt and freshly ground black pepper Fresh basil sprigs (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 351 Calories 4g Fat 42g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 351 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 33mg 11% Sodium 651mg 28% Total Carbohydrate 42g 15% Total Sugars 9g Protein 34g Vitamin C 15.9mg 80% Calcium 171.6mg 13% Iron 3.6mg 20% Potassium 650mg 14% Folate, total 24.2mcg Vitamin B-12 1.8mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.