Grilled Fresh Tuna And Lima Bean Salad Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| 2 cups baby lima or other dried white beans | ||
| Extra virgin olive oil | 3/4 Cup (16 tbs) | |
| Thyme | 1 Tablespoon, minced | |
| Oregano | 1 Tablespoon, minced | |
| Parsley | 1 Tablespoon, minced | |
| 2 tablespoons grainy mustard | ||
| Red wine vinegar | 1 Tablespoon | |
| 1/4 cup plus 2 tablespoons fresh lemon juice | ||
| Ground pepper | 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Tuna steak | 1 pound | |
| 4 large tomatoes—peeled, seeded and coarsely chopped | ||
Directions
1. Soak the beans overnight in cold water to cover by 2 inches.
2. The next day, drain and rinse the beans. In a medium saucepan, combine the beans with 6 cups of cold water and bring to a boil. Reduce the heat to moderately low and simmer the beans until tender, 20 to 25 minutes.
3. Meanwhile, in a small bowl, whisk together the olive oil, thyme, oregano, parsley, mustard, vinegar, lemon juice, pepper and 1/2 teaspoon of the salt.
4. Place the tuna in a shallow glass dish. Pour two-thirds of the dressing over the tuna. Cover and let marinate at room temperature for 30 minutes, turning once.
5. Light a grill or preheat the broiler. Drain the beans and place in a bowl. Add the tomatoes, the remaining 1 teaspoon salt and the remaining dressing. Toss well. Set aside to cool.
6. Grill the tuna 4 to 5 inches from the heat, turning once and basting occasionally with the marinade, for 8 to 10 minutes or until just cooked through. Let cool to room temperature.
7. Break the tuna into bite-size chunks and toss with the beans. Cover and refrigerate until serving time.
2. The next day, drain and rinse the beans. In a medium saucepan, combine the beans with 6 cups of cold water and bring to a boil. Reduce the heat to moderately low and simmer the beans until tender, 20 to 25 minutes.
3. Meanwhile, in a small bowl, whisk together the olive oil, thyme, oregano, parsley, mustard, vinegar, lemon juice, pepper and 1/2 teaspoon of the salt.
4. Place the tuna in a shallow glass dish. Pour two-thirds of the dressing over the tuna. Cover and let marinate at room temperature for 30 minutes, turning once.
5. Light a grill or preheat the broiler. Drain the beans and place in a bowl. Add the tomatoes, the remaining 1 teaspoon salt and the remaining dressing. Toss well. Set aside to cool.
6. Grill the tuna 4 to 5 inches from the heat, turning once and basting occasionally with the marinade, for 8 to 10 minutes or until just cooked through. Let cool to room temperature.
7. Break the tuna into bite-size chunks and toss with the beans. Cover and refrigerate until serving time.
Chef
