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Tuna with Tuscan White Bean Salad

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Once the tuna steaks hit the grill, do not move them around or they may tear. 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
Tuna with Tuscan White Bean Salad Recipe photo by Taste of Home

Ingredients

  • 1 can (15 ounces) 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 6 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.

Nutrition 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: 5 lean meat, 3 fat, 1 starch, 1 vegetable.

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