Ahi Tuna and Grapefruit Salad with White Beans

This salad is high in protein and very filling.  It’s also easy enough for a weeknight dinner.

Ingredients:

• 1 pink grapefruit
• 3 tsp. white wine vinegar
• 1/2 garlic clove, minced
• 1/8 tsp. salt
• 1/2 tsp. minced jalapeno
• 6 Tbsp. extra-virgin olive oil
• 1 Tbsp. olive oil
• 2 ahi tuna steaks (1 inch thick)
• 1 cup cannellini beans, rinsed and drained
• 3 cups mixed salad greens
• 1/4 cup fresh cilantro, chopped + more for garnish
• 4 red onion slices. thinly sliced

Directions:

1. Segment 1/4 of grapefruit and set aside.  Squeeze 1/8 cup juice from other portion of grapefruit.
2. Combine grapefruit juice, vinegar, garlic, jalapeno, and  salt and pepper to taste.
3. Next, make emulsion.  To do this you want to add oil VERY slowly to begin with.  This will ensure that the water-loving portion (vinegar) will fully envelop each little drop of oil so there is no separation between oil and vinegar as the dressing stands.  Add a drop at a time and whisk like crazy.  Keep adding a slow steady stream while vigorously whisking for the first 2 Tbsp.  You can add the remaining oil at a faster pace but continue whisking the entire time.
4. Marinate tuna in 2 Tbsp. dressing for 30 minutes to 1 hour.   Refrigerate the rest of the dressing until ready to use.
5. Heat remaining olive oil over medium-high heat and sear tuna for 1 minute on each side (for rare).
6. Toss mixed greens, 1/4 cup cilantro, and beans with dressing.  Season with salt to taste.  Top with tuna steak, grapefruit slices and fresh ground black pepper.  Garnish with cilantro and red onion.