Grilled Tuna with White Bean and Charred Onion Salad

6 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
4 servings
By Jackie Mills, R.D.
May 2007
RECIPE BY Cooking Light

Although the addition of tuna makes this dish an entrée, you can omit it and enjoy the salad with other grilled fish or meats.

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

Nutritional Information

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

How to Make It

Step 1

Prepare grill.

Step 2

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.

Step 3

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.

Step 4

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.

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Ratings & Reviews

Great for Weight Watchers

Lindawapp
August 31, 2017
I liked this one a lot. Hubby did not like the cannellini beans but otherwise liked it. Used a bit more onion and cucumber and a little less parsley, and I sprayed the greens with olive oil from a mister and drizzled with a little lemon juice and salt and pepper before adding the rest of the toppings. Used a mixture of baby salad greens and arugula.

JustPeachy's Review

ccole81
August 23, 2009
I hate to be the lone dissenter, but this combination of flavors just did not work for me. I REALLY liked the salad, but found the greens extraneous. The tuna was good, but served with the bean salad, everything was just too tangy. Since everyone's tastes are different, I would heartily recommend trying this recipe as written and adjust to your personal taste.

Lindawapp's Review

Norals
July 31, 2012
Excellent! Did not have tuna but used Ono and it was delicious. My husband loved it even though he is not a big fan of beans.

KateSullivanGa's Review

JustPeachy
February 28, 2013
My husband and I really like this recipe. All the flavors and textures blend so well together. For the greens, I used a combination of arugula and spinach.

ccole81's Review

KellyDiff
April 21, 2014
N/A

KellyDiff's Review

KateSullivanGa
April 11, 2012
I enjoyed the flavor combinations quite a lot, but found the salad to be a bit dry (the bean mixture absorbed the vinegrette) - next time I would add a bit more vinegrette. Would definitely make again.

Norals's Review

DLinBham
April 23, 2010
I have made this recipe since it came out in the magazine. My husband doesn't like tuna so I use swordfish or london broil works well with either and company loves it.