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Summer Salad of Seared Tuna, Lima Beans, and Tomat

Yields6 Servings

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 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
1

Preheat grill.

2

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.

3

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.

4

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.

5

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

Nutrition Facts

Servings 0