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

1. For Citrus Vinaigrette: Mix all ingredients. Makes about 2/3 cup.
2. 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.
3. 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.
4. 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.