Tuna with White Bean-Cucumber Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 23%
  • Fat: 9.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.9g
  • Protein: 44.9g
  • Carbohydrate: 19.5g
  • Fiber: 4.9g
  • Cholesterol: 66mg
  • Iron: 3.6mg
  • Sodium: 684mg
  • Calcium: 72mg


  • 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


  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.
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