Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well.
Combine oil, next 6 ingredients, and 1/4 teaspoon salt in a bowl; stir with a whisk. Stir in beans, chickpeas, and tomatoes; toss. Sprinkle with walnuts, cheese, and olives.
Sprinkle tuna with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Divide bean mixture evenly among 4 plates; top with sliced tuna.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Mmmm…I'm crushing (and crunching) over this recipe. I just love it…although it is very heavy on the garlic! It's good with or without the tuna, and I subbed sunflower oil for the walnut, because I didn't have walnut oil on hand (it's def on my shopping list for next grocery run)! We spooned the excess vinaigrette over the tuna, too. Divine.
Lovely dinner for company or a special evening at home. The vinigrette is delicious with walnut oil, lemon juice and white balsamic vinegar. We spooned some of the vinigrette over the tuna, after it was plated, for additional savoriness.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!