Grilled Yellowfin Tuna with a White Bean and Oregano Salad

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This flavorful recipe comes courtesy of Tuscan Steak's Chef Michael Wagner.

Recipe Placeholder Image
Servings:
2
Yield:
2 servings

Ingredients

  • 3 ounces sushi-grade yellowfin tuna

  • 1 pinch Salt

  • ¼ teaspoon Cracked black pepper

  • teaspoon crushed garlic

  • ¼ lemon, juiced

  • 1 ounce olive oil

  • cup water

  • ½ teaspoon fresh basil, chopped

  • ¼ tablespoon dried oregano

  • 6 ounces cooked white beans

  • ½ teaspoon parsley, chopped

Directions

  1. Season the tuna with the salt and pepper and grill each side for 30-45 seconds. Set aside to cool.

  2. Mix the garlic, lemon juice, olive oil, water, basil, oregano, and beans in a cold mixing bowl and let marinate for 3 hours in the refrigerator.

  3. To serve, bring the salad to room temperature and place it in the middle of a shallow bowl. Slice the tuna thinly, and lay it on top of the bean mixture. Garnish the plate with the chopped parsley.

Note

This recipe is optimal for Phase 2 of the South Beach Diet.

Copyright(C) 2003 Waterfront Media, Inc. All rights reserved.

Nutrition Facts (per serving)

274 Calories
15g Fat
20g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 274
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 19mg 6%
Sodium 21mg 1%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Total Sugars 0g
Protein 16g 33%
Vitamin C 12mg 13%
Calcium 89mg 7%
Iron 3mg 19%
Potassium 611mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.