Grilled tuna is served
atop a bed of colorful bean and mixed greens salad, tossed with
a delicious citrus vinaigrette.
Grilled
Tuna and Bean Salad
- Citrus Vinaigrette:
- 1/3 cup orange juice
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
-
- Grilled Tuna:
- 4 small tuna steaks (3
to 4 ounces each)
Salt and pepper, to taste
-
- Bean Salad:
1 (15 1/2-ounce) can garbanzo or black beans, rinsed and drained
1 cup sliced mushrooms
1 cup halved cherry tomatoes
1/2 cup chopped yellow bell pepper
1/4 cup chopped red onion
- 6 cups mixed salad greens
- For Citrus Vinaigrette:
Mix all ingredients. Makes about 2/3 cup.
- For Grilled Tuna: Broil
tuna steaks 6-inches from heat source until fish is tender and
flakes with a fork, about 5 minutes on each side. Sprinkle lightly
with salt and pepper.
- Bean Salad: While tuna
is cooking, combine garbanzo beans, mushrooms, tomato, bell pepper
and onion in salad bowl; drizzle with Citrus Vinaigrette and
toss. Add salad greens and toss. Season to taste with salt and
pepper.
- Spoon salad onto serving
plates and top each with a tuna steak.
Makes 4 servings.
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.
Recipe provided courtesy of The Bean Education
& Awareness Network.