Grilled Tuna with Bean-Tomato Salsa

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Category : Fish And Sea Food

Recipe : Grilled Tuna with Bean-Tomato Salsa

Makes 4 servings

8 ounces drained cooked white kidney (cannellini) beans
2 large plum tomatoes, seeded and diced
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
2 teaspoons olive oil
2 garlic cloves, minced
Pinch crushed red pepper flakes
Four 5-ounce boneless tuna steaks
2 cups arugula leaves

To prepare salsa, in medium bowl, combine beans, tomatoes, basil and juice;
refrigerate, covered, until chilled.
Meanwhile, in small cup or bowl, combine oil, garlic and red pepper flakes; rub
into fish on all sides. Refrigerate, covered, 1 hour.
Preheat outdoor barbecue grill or indoor stove-top grill according to
manufacturer's directions.
Grill tuna over hot coals or on stove-top grill, turning once, 6 minutes, until fish
flakes easily when tested with fork.
Divide arugula evenly among 4 plates. Top each portion of arugula with 1 grilled
tuna steak; top evenly with salsa.

SERVING (1/2 CUP ARUGULA, 1 TUNA STEAK, 1/2 CUP SALSA) PROVIDES:
1/2 Fat, 1 1/2 Vegetables, 3 Proteins.

PER SERVING: 308 Calories, 10 G Total Fat, 2 G Saturated Fat, 54 mg Cholesterol,
66 mg Sodium, 15 g Total Carbohydrate, 3 g Dietary Fiber, 39 g Protein, 52 mg
Calcium .