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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
  • 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.

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