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Tuna with White Bean-Cucumber Salad

Tuna with White Bean-Cucumber Salad
Randy Mayor; Bob Gager
Yield

4 servings (serving size: 1 tuna steak and about 1/2 cup bean salad)

The creamy cannellini beans, the crunchy cucumber, and the tangy dressing make for a refreshing meal.

Ingredients

  • 2/3 cup chopped cucumber
  • 1/4 cup minced red onion
  • 1/4 cup fat-free Italian dressing
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fat-free buttermilk
  • 1 (15.5-ounce) can cannellini beans or other white beans (such as Goya), rinsed and drained
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (6-ounce) Bluefin tuna steaks (about 3/4 inch thick)
  • Cooking spray
  • Lemon wedges

Nutrition Information

  • calories 353
  • caloriesfromfat 23 %
  • fat 9.1 g
  • satfat 2.3 g
  • monofat 2.7 g
  • polyfat 2.9 g
  • protein 44.9 g
  • carbohydrate 19.5 g
  • fiber 4.9 g
  • cholesterol 66 mg
  • iron 3.6 mg
  • sodium 684 mg
  • calcium 72 mg

How to Make It

  1. Heat a large nonstick grill pan over medium-high heat.

  2. Combine the first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Slice tuna; serve over bean salad. Serve with lemon wedges.