Grilled Tuna with White Bean and Charred Onion Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Although the addition of tuna makes this dish an entrée, you can omit it and enjoy the salad with other grilled fish or meats.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 383
Caloriesfromfat 27 %
Fat 12.7 g
Satfat 2.7 g
Monofat 5.5 g
Polyfat 3.3 g
Protein 44 g
Carbohydrate 21.9 g
Fiber 6.6 g
Cholesterol 63 mg
Iron 4.6 mg
Sodium 515 mg
Calcium 110 mg

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

Preparation

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.

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.

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.

Note:

Jackie Mills, R.D.,

May 2007