Grilled Polenta With Wilted Summer Salad

Ingredients

• 2 tablespoons extra-virgin olive oil (Spanish arbequina pairs really well with oil-packed tuna)
• 1 teaspoon Dijon or whole-grain mustard (whichever you prefer)
• 1 tablespoon freshly squeezed lemon juice, plus 1/2 teaspoon zest
• 1 anchovy fillet
• 1 teaspoon Pecorino Romano
• Kosher salt and coarsely ground black pepper to taste
• 1 18-ounce tube cooked polenta
• 1 tablespoon olive oil
• kosher salt
• 3 large handfuls arugula
• 1/2 red onion (or 2 red spring onions)
• 4 radishes
• 3 ounces oil-packed tuna fillet
• 1 teaspoon capers