Serves 6.

From "The New California Cook," by Diane Rossen Worthington.


• 2 medium shallots, minced

• 6 tbsp. fresh lemon juice

• 1 tsp. finely chopped lemon zest

• 1/4 c. olive oil

• 1/4 tsp. salt

• Pinch of freshly ground black pepper

• 6 tuna steaks cut from center with no bone (choose size you prefer)


• 1 large shallot, minced

• 1 c. cooked white beans, such as cannellini

• 1/2 c. coarsely chopped English cucumber

• 4 small red radishes, thinly sliced and slices halved

• 2 tbsp. finely chopped fresh mint

• 1/4 c. Nicoise olives, pitted and halved

• 3 tbsp. extra-virgin olive oil

• 3 tbsp. fresh lemon juice

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper


To make marinade: In a small mixing bowl, whisk together 2 shallots, 6 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, 1/4 teaspoon salt and pinch of black pepper. Taste for seasoning.

Place tuna in large, shallow, non-aluminum dish. Pour marinade over tuna and turn to coat evenly. Cover and refrigerate for at least 30 minutes but no more than 1 hour.

To make salsa: In a small mixing bowl combine 1 shallot, beans, cucumber, radishes, mint, olives, 3 tablespoons olive oil, 3 tablespoons lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste for seasoning.

To grill fish: Prepare grill for medium-high-heat grilling. Remove fish from marinade and grill about 3 inches from heat for about 3 minutes on each side. The tuna should be served rare. Serve with salsa.