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Grilled Tuna over Green Bean, Tomato, and Chickpea Salad

recipe 25 min
Total 595 Kcal 54 g protein 35 g carbs 26 g fat

Ingredients for serving

  • 0.1 g Salt, table 0.25 x dash (0.4g)
  • 0 g Spices, pepper, black 0.25 x dash (0.1g)
  • 5.6 g Water 0.03 x 1 cup (224g)
  • 87.5 g Beans, snap, green, raw 0.88 x cup 1/2" pieces (100g)
  • 12 g Lemon juice, raw 0.25 x lemon yields (48g)
  • 2.6 g Honey 0.13 x tbsp (21g)
  • 1.9 g Dijon Mustard 0.38 x tsp (5g)
  • 0.1 g Oil, PAM cooking spray, original 0.25 x spray , about 1/3 second (1 NLEA serving) (0.3g)
  • 7.5 g parmigiano reggiano cheese 0.5 x tbsp (15g)
  • 7.5 g Pitted Kalamata olives 1.5 x piece (5g)
  • 4 g Vinegar, balsamic 0.25 x tbsp (16g)
  • 1.4 g Garlic, raw 0.5 x tsp (2.8g)
  • 95.6 g Grape Tomatoes 1.13 x 3 Oz (85g)
  • 63.3 g Chickpeas (garbanzo beans, .. 0.25 x can drained (253g)
  • 6.8 g Oil, walnut 0.5 x tbsp (13.6g)
  • 14 g Walnuts, roasted 0.5 x 1 oz (28g)
  • 170 g Fish, tuna, white, canned in .. 2 x oz (85g)

Instructions

  • Cook green beans in boiling water for a few minutes. Drain out water and run cold water over the cooked beans.
  • In a large bowl, combine oil, salt, honey, Dijon mustard, garlic, water, balsamic vinegar and lemon juice.
  • Add tomatoes, chickpeas, beans, olives, cheese and walnuts and toss well.
  • Add tuna with remaining salt and pepper.
  • Heat a grill to a medium heat and coat a pan with cooking spray.
  • Add tuna into the pan and cook it for a few minutes on both sides.
  • Transfer the bean mixture evenly across 4 plates and top each of them with grilled tuna.
  • Serve immediately.

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