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Grilled Tuna and Succotash Salad


Grilled Tuna and Succotash Salad

Grilled Tuna and Succotash Salad

Yield

Makes 4 servings

Ingredients

1 cup uncooked dried baby lima beans, rinsed
2/3 cup vegetable oil
1/4 cup chopped fresh basil
3 tablespoons balsamic or red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tuna steaks (about 6 ounces each)
1 cup frozen corn, thawed
2 large tomatoes, seeded and chopped
Fresh arugula or spinach leaves
Lemon slices and fresh dill sprigs (optional)

Preparation

  1. Place beans in a large saucepan; cover with 4 inches of water. Bring to a boil over high heat. Uncover pan; boil for 2 minutes. Remove pan from heat; cover. Let stand 1 hour in water, then rinse and drain.
  2. Combine oil, basil, vinegar, mustard, lemon juice, salt and pepper in glass jar with tight-fitting lid. Cover. Shake well; set aside.
  3. Rinse tuna; pat dry with paper towels. Place tuna in shallow glass dish. Pour 3/4 cup oil mixture over tuna. Coat tuna in mixture; cover and marinate in refrigerator 30 minutes.
  4. Prepare grill for direct cooking. Transfer beans to large bowl. Add corn and tomatoes. Stir in remaining oil mixture. Cover; marinate at room temperature until ready to serve.
  5. Drain tuna; discard marinade. Place tuna on grid. Grill over medium-high heat 6 to 8 minutes or until tuna flakes easily when tested with fork, turning halfway through grilling time.
  6. Arrange tuna on arugula-lined plates. Spoon bean mixture over tuna. Garnish with lemon slices and dill, if desired.

Nutritional Information

Serving Size: 1 tuna steak plus 1/4 of bean mixture
Sodium 546 mg
Protein 52 g
Fiber 12 g
Carbohydrate 47 g
Cholesterol 64 mg
Saturated Fat 7 g
Total Fat 45 g
Calories from Fat 51 %
Calories 806

Dietary Exchange

Fat 5
Meat 6
Starch 3

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