Grilled Yellowfin Tuna with a White Bean and Oregano Salad 6 ounces sushi-grade yellowfin tuna Salt Cracked black pepper 1/4 teaspoon crushed garlic 1/2 lemon, juice of 2 ounces olive oil 1/4 cup water 1 teaspoon fresh basil, chopped 1/2 tablespoon dried oregano 12 ounces cooked white beans 1 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.