Grilled Tuna with White Bean and Charred Onion Salad

Although the addition of tuna makes this dish an entrée, you can omit it and enjoy the salad with other grilled fish or meats.

Yield: 4 servings

Ingredients

• Tuna :
• 1  tablespoon  grated lemon rind
• 2  tablespoons  fresh lemon juice
• 1/2  teaspoon  Dijon mustard
• 1/2  teaspoon  olive oil
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 4  (6-ounce) tuna steaks
• Cooking spray
• 
  Salad:
• 1  medium Vidalia or other sweet onion, cut into 1/4-inch-thick slices
• 3  tablespoons  red wine vinegar
• 1  tablespoon  olive oil
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  Dijon mustard
• 1  garlic clove, minced
• 1/2  cup  chopped seeded peeled cucumber
• 1/4  cup  chopped flat-leaf parsley
• 1  tablespoon  capers
• 1  (15-ounce) can cannellini beans, rinsed and drained
• 6  cups  mixed salad greens

Preparation

Prepare grill.

To prepare tuna, combine the first 6 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.

To prepare salad, place onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool and chop.

Combine vinegar and next 5 ingredients (through garlic) in a large bowl, stirring with a whisk until blended. Add onion, cucumber, parsley, capers, and beans to vinegar mixture; toss to coat. Arrange 1 1/2 cups salad greens on each of 4 plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.

Nutritional Information

Calories:

383 (27% from fat)

Fat:

12.7g (sat 2.7g,mono 5.5g,poly 3.3g)

Protein:

44g

Carbohydrate:

21.9g

Fiber:

6.6g

Cholesterol:

63mg

Iron:

4.6mg

Sodium:

515mg

Calcium:

110mg