Save on Pinterest
Sign up for Our Newsletters
Sign Up for Our Newsletters

Tuna with Tuscan White Bean Salad

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
Tuna with Tuscan White Bean Salad Recipe photo by Taste of Home
Next Recipe
Recommended
Apple-Marinated Chicken & Vegetables 33 Healthy Grilled Chicken Recipes
Next Recipe
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • 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.
  • 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • rllewis7
    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.

  • middjett
    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.

More from Taste of Home

Peppered Tuna Kabobs
Peppered Tuna Kabobs
Southwest Turkey Patties with Beans
Southwest Turkey Patties with Beans
Cajun Grilled Shrimp
Cajun Grilled Shrimp
California Burger Wraps
California Burger Wraps
Basil Tuna Steaks
Basil Tuna Steaks
Shrimp Skewers with Asian Quinoa
Shrimp Skewers with Asian Quinoa
Chicken with Black Bean Salsa
Chicken with Black Bean Salsa
Greek-Style Chicken Skewers
Greek-Style Chicken Skewers
Greek Grilled Catfish
Greek Grilled Catfish
Grilled Steak Salad with Tomatoes & Avocado
Grilled Steak Salad with Tomatoes & Avocado
Maple-Glazed Salmon
Maple-Glazed Salmon
Juicy & Delicious Mixed Spice Burgers
Juicy & Delicious Mixed Spice Burgers
Dee’s Grilled Tuna with Greens
Dee’s Grilled Tuna with Greens
Halibut Soft Tacos
Halibut Soft Tacos
Grilled Greek Fish
Grilled Greek Fish
Salmon with Honey Pecan Sauce
Salmon with Honey Pecan Sauce
Chili-Rubbed Steak with Black Bean Salad
Chili-Rubbed Steak with Black Bean Salad
Spicy Shrimp ‘n’ Scallop Skewers
Spicy Shrimp ‘n’ Scallop Skewers
Tuna Steaks with Salsa
Tuna Steaks with Salsa
Grilled Halibut with Mustard Dill Sauce
Grilled Halibut with Mustard Dill Sauce