Grilled Tuscan Tuna Salad

Ingredients

• 1.5 pound tuna steak fresh
• 2 fillet anchovy dry finely chopped
• 0.5 teaspoon pepper black freshly ground
• 1 Loaf tuscan bread with extra-virgin olive oil
• 15 ounce .5 can cannellini beans rinsed drained well canned
• 6 servings canola oil for brushing
• 1 teaspoon dijon mustard 
• 0.5 cup extra virgin tuscan olive oil 
• 0.5  bulb fennel fresh thinly sliced
• 0.3 cup basil fresh chopped
• 0.3 cup fresh-flat leaf parsley chopped
• 1 teaspoon rosemary fresh finely chopped
• 1 clove garlic smashed
• 2 teaspoons fennel powder 
• 6 servings honey 
• 2 teaspoons kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 3 tablespoons juice of lemon fresh for serving
• 4 ounces baby greens mixed
• 1 cup gaeta olives pitted
• 0.5  onion red thinly sliced
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk
• grill

Directions

1. Remove the tuna from the refrigerator 20 minutes before grilling.
2. Heat a charcoal or gas grill to high for direct grilling.
3. Mix together the fennel, salt and pepper in a small bowl.
4. Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side.
5. Remove and let rest for 5 minutes.
6. Cut into medium dice.
7. Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
8. Combine the beans, olives, fennel, onion and tuna in a large bowl.
9. Add the dressing and gently toss to coat.
10. Add the greens, basil and parsley , season with salt and pepper, and toss again.
11. For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.