Grilled Tuna with White Bean and Charred Onion Salad

By

Jackie Mills, R.D., Cooking Light

MAY 2007

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  • 4

Ingredients

  • 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
  • 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

Preparation

Step 1

Prepare grill.

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.

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.

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.

383 cal, 12.7g fat, 44g protein, 21.9g carbs, 515mg sodium

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