Tuna with White Bean-Cucumber Salad

Tuna with White Bean-Cucumber Salad Recipe
Randy Mayor; Bob Gager
The creamy cannellini beans, the crunchy cucumber, and the tangy dressing make for a refreshing meal.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

November 2004
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