Grilled Tuna & Bean Salad

August 12, 2010
Posted in: Recipes

This main dish salad is elegant enough for guests and easy enough for everyday. Better yet, it’s full of healthy essential fatty acids and complex carbohydrates.

Makes 4 servings

Ingredients
  • 4 small tuna steaks (3 to 4 ounces each)
  • Salt and pepper, to taste
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged garbanzo or black beans
  • 1 cup sliced mushrooms
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped yellow bell pepper
  • 1/4 cup chopped red onion Citrus Vinaigrette (recipe follows)
  • 6 cups mixed salad greens
Preparation
  1. Broil tuna steaks 6 inches until fish is tender and flakes with a fork, about 5 minutes on each side. Sprinkle lightly with salt and pepper.
  2. While tuna is cooking, in a salad bowl combine garbanzo beans, mushrooms, tomato, bell pepper and onion; drizzle with Citrus Vinaigrette and toss.
  3. Add salad greens and toss. Season to taste with salt and pepper.
  4. Spoon salad onto serving plates and top each with a tuna steak.

Citrus Vinaigrette

Makes about 2/3 cup

Ingredients
  • 1/3 cup orange juice
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon
  • 3 style mustard
Preparation
  1. Mix all ingredients.
TIP: If desired, salad can be made with canned tuna. Drain 1 can (12 ounces) white tuna and break into large chunks. Toss with salad mixture.