The creamy cannellini beans, the crunchy cucumber, and the tangy dressing make for a refreshing meal.
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)
How to Make It
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.