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Tuna with Tuscan White Bean Salad Recipe

Tuna with Tuscan White Bean Salad Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. Brush tuna with oil. Sprinkle with salt and pepper; place on greased grill rack. Cook, covered, over high heat or broil 3-4 in. from the heat until slightly pink in the center for medium-rare, 3-4 minutes on each side. Serve with salad. Yield: 4 servings.

Nutritional Facts

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

Reviews for Tuna with Tuscan White Bean Salad

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MY REVIEW
Reviewed Nov. 30, 2014

"I also did not cook the tuna; however, the bean salad was a great side dish for fish, fresh and full of flavor."

MY REVIEW
Reviewed Oct. 21, 2014

"1st off, my rating is for the bean salad only. I did not cook the Tuna.

Only change I made was to leave out the celery and add a bit of celery seed in its place and I added about 1/4 tsp. extra of lemon juice. This was very good. I made it early in the day and all the flavors had time to blend. Was even better on day 2 for lunch."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.