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Grilled Tuna Over Green Bean, Tomato, &

Source of Recipe

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Grilled Tuna Over Green Bean, Tomato, & Chickpea Salad

Cooking Light - June 2014 - Sidney Fry, MS, RD,
Reviews rate this recipe 4.8 of 5 stars.
Serves 4 (serving size: 3 ounces tuna and about 1 cup bean mixture)
Total time: 23 Minutes

This easy, high-protein meal comes together quickly following an after-work workout. If you exercise at midday, save leftovers for lunch.

Ingredients:
12 ounces haricots verts
2 tablespoons toasted walnut oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon water
2 teaspoons minced fresh garlic
1 1/2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon kosher salt, divided
1 (15 1/2-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
2 cups grape tomatoes, halved
1/4 cup chopped walnuts, toasted
2 tablespoons shaved Parmigiano-Reggiano cheese
1 ounce sliced pitted kalamata olives
2 (8-ounce) tuna steaks (about 1 1/2 inches thick)
1/8 teaspoon black pepper
Cooking spray

Preparation:
1. Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well.

2. Combine oil, next 6 ingredients, and 1/4 teaspoon salt in a bowl; stir with a whisk. Stir in beans, chickpeas, and tomatoes; toss. Sprinkle with walnuts, cheese, and olives.

3. Sprinkle tuna with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Divide bean mixture evenly among 4 plates; top with sliced tuna.

One serving equals: Calories 381; Fat 14.7 g (Satfat 1.6 g, Monofat 3.1 g, Polyfat 7.4 g); Protein 37 g; Carbohydrate 27 g; Fiber 6 g; Cholesterol 46 mg; Sodium 518 mg