Grilled Yellowfin Tuna with a White Bean and Oregano Salad recipe

2 servings

3 ounces sushi-grade yellowfin tuna

Salt

Cracked black pepper

1/8 teaspoon crushed garlic

1/4 lemon, juiced

1 ounce olive oil

1/8 cup water

1/2 teaspoon fresh basil, chopped

1/4 tablespoon dried oregano

6 ounces cooked white beans

1/2 teaspoon parsley, chopped

Season the tuna with the salt and pepper and grill each side for 30-45 seconds.

Set aside to cool.

Mix the garlic, lemon juice, olive oil, water, basil, oregano, and beans in a cold mixing bowl and let marinate for 3 hours in the refrigerator.

To serve, bring the salad to room temperature and place it in the middle of a shallow bowl.

Slice the tuna thinly, and lay it on top of the bean mixture.

Garnish the plate with the chopped parsley.