Tuna with Tuscan White Bean Salad Recipe

Tuna with Tuscan White Bean Salad Recipe photo by Taste of Home

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Once the tuna hits the grill, do not move it around or it may tear the tuna. This recipe is for tuna that is still pink in the middle (medium rare). Increase the cooking time for tuna that is more cooked through. I enjoy this dish with a glass of chilled Sauvignon Blanc.

This recipe is:

Quick

Diabetic Friendly

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Tuna with Tuscan White Bean Salad Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
3 celery ribs, finely chopped
1 medium sweet red pepper, finely chopped
1 plum tomato, seeded and finely chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup finely chopped red onion
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
TUNA:
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk the oil, vinegar, lemon juice, salt and pepper. Pour over bean mixture; toss to coat. Refrigerate until serving.
Brush tuna with oil. Sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Serve with salad. Yield: 4 servings.

Nutritional Facts 1 tuna steak with 1 cup salad equals 409 calories, 16 g fat (2 g saturated fat), 77 mg cholesterol, 517 mg sodium, 20 g carbohydrate, 6 g fiber, 45 g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 starch, 1 vegetable.

Originally published as Tuna with Tuscan White Bean Salad in Simple & Delicious June/July 2012, p61