Drumroll please.... the first 10!

After a weekend full of eating I wanted to go with a light and fresh dinner tonight. This for Russ and me usually means some type of fish and tonight it was tuna. We haven’t made anything out of the May issue of CL, so we decided to crack it open and try the cover recipe since it is both light and fresh. It is Grilled Tuna with White Bean and Charred Onion Salad.

To start the dish you make an easy marinade for the tuna and let it marinate for 30 minutes. While it is marinating you put together the bean salad portion. First you grill the onion slices. We used a Vidalia and it had great flavor! Next you whisk together a few ingredients to make a light vinaigrette for the salad. Then you rinse the beans, peel and chop half a cucumber, chop fresh Italian parsley, add the capers, and chop the onion once it has cooled. You then toss everything in the vinaigrette. Once the tuna has marinated you grill it for just a couple minutes on each side. This is all plated over a bed of spring greens. Even with the tuna marinating for 30 minutes this meal comes together very quickly and easily.

It was not only light and fresh, but also very tasty! The white bean and charred onion salad had an incredible flavor that we both loved. I had bought crumbled feta to add to it, but I forgot to add it. It certainly doesn’t need anything as it was wonderful as is, but I do think I may try the addition of feta next time to see if it makes it even better. The tuna had a great citrus flavor to it from the lemon juice and zest. The salad, greens, and tuna all complemented each other perfectly. I do think if you don’t like fish that you could use grilled chicken instead. This will definitely be repeated at our house this summer.

This was a wonderful summer meal that has earned the first 10 for the blog. Russ rates the white bean and charred onion salad a 10! The dish as a whole receives a 9 from Russ.