Enjoy with the Seven Deadly Zins Zinfandel Lodi 2006.

Prep: 30 minutes

Grill: 8 minutes

Ingredients

3 19-oz. cans cannellini beans (white kidney beans), rinsed and drained
1-1/2 to 2 tablespoons snipped fresh marjoram
5 Tbsp. extra virgin olive oil
Kosher salt and freshly ground black pepper
2 to 4 anchovy fillets, drained
1/3 cup finely chopped fresh parsley
3 Tbsp. drained capers

2 cloves garlic, minced
1 tsp. Dijon-style mustard
6 Tbsp. lemon juice (2 lemons)
1/4 cup extra virgin olive oil
6 4-oz. fresh tuna steaks, about 3/4 inch thick*
6 1/2 inch slices red onion (2 large)
Fresh marjoram sprigs (optional)

Directions

1. In a saucepan stir together beans, 1 ½ to 2 tablespoons snipped fresh marjoram, 4 tablespoons olive oil, and salt and pepper to taste. Heat through over medium heat; cover and keep warm.

2. In a small bowl mash anchovy fillets with a fork. Add parsley, capers, garlic, and mustard; mix thoroughly. Stir in 2 tablespoons of the lemon juice. Add the ¼ cup olive oil, whisking to combine ingredients. Season to taste with salt. Set aside.

3. Brush the tuna and onion slices with remaining 1 tablespoon olive oil; sprinkle lightly with salt and pepper. Grill fish and onion on rack of uncovered grill directly over medium coals for 4 minutes. Turn and grill 4 to 5 minutes more or until tuna is slightly pink in center and onion is tender. (Or arrange the tuna and onion on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 10 minutes or until tuna is slightly pink in center and onion is tender, turning once).

4. To serve, spoon beans onto 6 serving plates. Drizzle beans with remaining 4 tablespoons lemon juice. Place a fish fillet on each plate. Drizzle each serving with anchovy mixture. Serve with red onion slices. Sprinkle with additional marjoram sprigs.

Makes 6 servings.

*Test Kitchen Tip: Skinless salmon fillets can be used in place of tuna steaks. Salmon will be done when it flakes easily with a fork.