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

Recipe by Cooking Light November 2004

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

353 calories; calories from fat 23%; fat 9.1g; saturated fat 2.3g; mono fat 2.7g; poly fat 2.9g; protein 44.9g; carbohydrates 19.5g; fiber 4.9g; cholesterol 66mg; iron 3.6mg; sodium 684mg; calcium 72mg.
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