Once the tuna steaks hit the grill, do not move them around or they may tear. This recipe is for tuna that is still pink in the middle (medium-rare). Increase the cooking time for tuna that is more cooked through. —Vance E. Werner Jr., Franklin, Wisconsin,
Ingredients
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 3 celery ribs, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 plum tomato, seeded and finely chopped
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup finely chopped red onion
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- TUNA:
- 4 tuna steaks (6 ounces each)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
1 tuna steak with 1 cup salad: 409 calories, 16g fat (2g saturated fat), 77mg cholesterol, 517mg sodium, 20g carbohydrate (3g sugars, 6g fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 starch, 1 vegetable.
