Grilled Tuna and Bean Salad
Grilled tuna is served atop a bed of colorful mixed greens and bean salad tossed with a refreshing citrus vinaigrette.
1/3 cup orange juice
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
4 small tuna steaks (3 to 4 ounces each)
Salt and ground black pepper, to taste
1 (15.5-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.