Grilled Tuna and Cannellinni Bean Salad

Ingredients:

9 ounces canned cannellinni beans, drained and rinsed

1 bunch of arugula, trimmed

1 radicchio

1 red bell pepper, halved seeded and cut into strips

1 celery stalk, cut into thin batons

1 round fennel bulb, trimmed and thinly sliced

2 tomatoes cut into wedges

1/2 cup pitted black olives

4 tablespoons Filippo Berio Extra Virgin Olive Oil

Pinch of dried oregano

Kosher Salt and Pepper

4 4-6 oz. tuna steaks

3 tablespoons Filippo Berio Pure Olive Oil

Directions:
Put the beans, arugula, radicchio, bell pepper, celery, olives, fennel and tomatoes in a salad bowl. For the salad dressing whisk together the extra virgin Filippo Berio Olive Oil, oregano and pinch each of salt and pepper in a bowl. 

In a nonstick pan over high heat, heat the pure olive oil. Season steaks with kosher salt and pepper to taste, and pan sear to desired doneness (recommended rare to medium rare). Place the steaks over bed of lettuce and vegetables into the shape of a pyramid. Pour the dressing over the salad.