Grilled Tuna with White Bean and Charred Onion Salad
(from jerseyjenny’s recipe box)
Although the addition of tuna makes this dish an entrée, you can omit it and enjoy the salad with other grilled fish or meats.
CALORIES 383(27% from fat); FAT 12.7g (sat 2.7g,mono 5.5g,poly 3.3g); PROTEIN 44g; CHOLESTEROL 63mg; CALCIUM 110mg; SODIUM 515mg; FIBER 6.6g; IRON 4.6mg; CARBOHYDRATE 21.9g
Source: Cooking Light May 2007
Prep time: 20 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Cooking Light, beans, dinner, onions, tuna
Ingredients
- Tuna :
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 (6-ounce) tuna steaks
- Cooking spray
- Salad:
- 1 medium Vidalia or other sweet onion, cut into 1/4-inch-thick slices
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup chopped seeded peeled cucumber
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon capers
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 6 cups mixed salad greens
Directions
- Prepare grill.
-
To prepare tuna, combine the first 6 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
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To prepare salad, place onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool and chop.
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Combine vinegar and next 5 ingredients (through garlic) in a large bowl, stirring with a whisk until blended. Add onion, cucumber, parsley, capers, and beans to vinegar mixture; toss to coat. Arrange 1 1/2 cups salad greens on each of 4 plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.