Grilled Tuna and Succotash Salad
the Editors of Publications International, Ltd.
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
- 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.
- Combine oil, basil, vinegar, mustard, lemon juice, salt and pepper in glass jar with tight-fitting lid. Cover. Shake well; set aside.
- 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.
- 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.
- 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.
- 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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