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Tuna with Tuscan White Bean Salad

 Tuna with Tuscan White Bean Salad
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. —Vance E. Werner Jr., Franklin, Wisconsin
4 ServingsPrep/Total Time: 30 min.

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

2 of 2

Tuna with Tuscan White Bean Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.