Healthy Grilled Tuna & Succotash Salad Recipe | Easy Summer Meal

INGREDIENTS

1 cup uncooked dried baby lima beans, rinsed 2/3 cup vegetable oil 1/4 cup chopped fresh basil 3 tablespoons balsamic or red wine vinegar 2 tablespoons Dijon mustard 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 4 tuna steaks (about 6 ounces each) 1 cup frozen corn, thawed 2 large tomatoes, seeded and chopped Fresh arugula or spinach leaves Lemon slices and fresh dill sprigs (optional)

PREPARATION:

1. Place beans in a large saucepan; cover with 4 inches of water. Bring to a boil over high heat. Uncover pan; boil for 2 minutes. Remove pan from heat; cover. Let stand 1 hour in water, then rinse and drain.
2. Combine oil, basil, vinegar, mustard, lemon juice, salt and pepper in glass jar with tight-fitting lid. Cover. Shake well; set aside.
3. Rinse tuna; pat dry with paper towels. Place tuna in shallow glass dish. Pour 3/4 cup oil mixture over tuna. Coat tuna in mixture; cover and marinate in refrigerator 30 minutes.
4. Prepare grill for direct cooking. Transfer beans to large bowl. Add corn and tomatoes. Stir in remaining oil mixture. Cover; marinate at room temperature until ready to serve.
5. Drain tuna; discard marinade. Place tuna on grid. Grill over medium-high heat 6 to 8 minutes or until tuna flakes easily when tested with fork, turning halfway through grilling time.
6. Arrange tuna on arugula-lined plates. Spoon bean mixture over tuna. Garnish with lemon slices and dill, if desired.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1 tuna steak plus 1/4 of bean mixture Sodium 546 mg Protein 52 g Fiber 12 g Carbohydrate 47 g Cholesterol 64 mg Saturated Fat 7 g Total Fat 45 g Calories from Fat 51 % Calories 806 DIETARY EXCHANGE: Fat 5 Meat 6 Starch 3