Heirloom tomato salad with grilled tuna and cannellini recipe

Ingredients

• 215-ounce cans cannellini beans (white kidney beans), rinsed and drained
• ¼ cup snipped fresh basil
• ¼ cup white balsamic vinegar
• 2 teaspoons Dijon 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 tablespoons snipped fresh rosemary
• 2 tablespoons orange juice
• 1 tablespoon finely shredded lemon peel
• 3 cloves garlic, minced
• 2 teaspoons olive oil
• 3 large heirloom tomatoes, cut into wedges
• Flaked sea salt and freshly ground black pepper
• Fresh basil sprigs (optional)

1. 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.
2. 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.
3. For a charcoal or gas grill, place fish on the greased rack of a covered grill directly over medium heat. Grill for 6 to 8 minutes or just until fish flakes easily when tested with a fork, gently turning fish halfway through grilling. Thinly slice tuna steaks.
4. 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.