Grilled Tuna with White Bean Salad and Black Olive Tapenade

Prep: 20 minutes   Grill: 8 minutes  

4      4- to 5-ounce fresh or frozen yellowfin tuna steaks, 1-inch thick
        Salt and ground black pepper
1/4    cup pitted kalamata olives
1      tablespoon extra-virgin olive oil
1      anchovy fillet
2      teaspoons finely shredded lemon peel
2      cloves garlic, quartered
1      teaspoon capers
1/4    teaspoon snipped fresh oregano
1/8    teaspoon freshly ground black pepper
1      15- to 16-ounce can cannellini beans, rinsed and drained, or 1-1/2 cups rinsed and drained cooked white beans
1/4    cup chopped red onion
3      tablespoons lemon juice
2      tablespoons chopped fresh parsley
1      tablespoon extra-virgin olive oil
2      teaspoons truffle oil
1/4    teaspoon salt
1/8    teaspoon freshly ground black pepper

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper; set aside.

For tapenade, in a food processor or blender combine olives, 1 tablespoon olive oil, anchovy, lemon peel, garlic, capers, oregano, and 1/8 teaspoon pepper. Cover and process or blend until a coarse paste forms.

For bean salad, in a medium mixing bowl combine beans, onion, lemon juice, parsley, 1 tablespoon olive oil, truffle oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Lightly grease or coat with nonstick cooking spray an unheated grill rack. For a charcoal grill, grill tuna steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, or until fish flakes when tested with a fork and center of fish is still slightly pink, gently turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tuna steaks on a greased gill rack directly over heat. Cover and grill as above.)

Serve tuna steaks on a mound of bean salad topped with a dollop of tapenade. Makes 4 servings.