Name: Summer Salad of Seared Tuna, Lima Beans, and Tomat
Yield: 6
Ingredients: 4 cups water; 1 ½ cups shelled lima beans; ¼ cup red wine vinegar; 2 tbsp extra virgin olive oil; ¾ lb green beans, trimmed; ¾ lb yellow wax beans, trimmed; 2 cups cherry tomatoes, halved; 6 tbsp chopped fresh basil; ¾ tsp salt, divided; ½ tsp freshly-ground black pepper, divided; 6 oz tuna steaks (6) - about 1" thick; cooking spray

Summer Salad of Seared Tuna, Lima Beans, and Tomat

CategorySalads

Yields6 Servings

4 cups water

1 ½ cups shelled lima beans

¼ cup red wine vinegar

2 tbsp extra virgin olive oil

¾ lb green beans, trimmed

¾ lb yellow wax beans, trimmed

2 cups cherry tomatoes, halved

6 tbsp chopped fresh basil

¾ tsp salt, divided

½ tsp freshly-ground black pepper, divided

6 oz tuna steaks (6) - about 1" thick

cooking spray

Preheat grill.

Bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add lima beans; cook 20 minutes or until tender. Drain. Add vinegar and oil, tossing well.

Bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add green beans and yellow wax beans; cook 7 minutes or until crisp-tender. Drain and combine lima beans, green beans, yellow wax beans, tomatoes, and basil in a large bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

Coat both sides of tuna with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place tuna on a grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness.

Cut each steak crosswise into 1/4 – inch slices; arrange over bean mixture.

Nutrition Facts

Servings 6

This recipe brought to you by the Idaho Bean Commission.

Ingredients