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Name: Grilled Tuna with White Beans
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1/4 cup sun-dried tomatoes (not oil-packed); 1/2 cup boiling water; 2 cups canned cannellini or other white beans rinsed and drained; 2 plum tomatoes seeded and diced; 1/2 cup red onion diced; 1/4 cup red bell pepper diced; 1/4 cup flat-leaf parsley chopped; 3 tablespoons red wine vnegar; 1 tablespoon Extra virgin olive oil; 1 teaspoon Extra virgin olive oil; 2 teaspoons coarsley cracked black pepper; 1 clove garlic minced; 1/2 teaspoon salt; 4 1 1/2 pounds total tuna steaks

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INGREDIENTS

1/4 cup sun-dried tomatoes (not oil-packed)
1/2 cup boiling water
2 cups canned cannellini or other white beans ; rinsed and drained
2 plum tomatoes ; seeded and diced
1/2 cup red onion ; diced
1/4 cup red bell pepper ; diced
1/4 cup flat-leaf parsley ; chopped
3 tablespoons red wine vnegar
1 tablespoon Extra virgin olive oil
1 teaspoon Extra virgin olive oil
2 teaspoons coarsley cracked black pepper
1 clove garlic ; minced
1/2 teaspoon salt
4 1 1/2 pounds total tuna steaks

Servings

INSTRUCTIONS

1. Preheat the broiler. Spray a broiler pan with nonstick cooking spray.

2. In a small bowl, combine the sun-dried tomatoes and boiling water, and set aside to soften, about 10 minutes. Drain and coarsely chop.

3. In a large bowl, combine the chopped sun-dried tomatoes, the beans, plum tomatoes, onion, bell pepper, parsley, 2 tablespoons of the red wine vinegar, 1 tablespoon of the olive oil, 1/2 teaspoon of the black pepper, the garlic and 1/4 teaspoon of the salt. Mix well and set aside at room temperature to blend the flavors.

4. Rub the tuna with the remaining 1 tablespoon vinegar and 1 teaspoon olive oil. Sprinkle with the remaining 1 tablespoon vinegar and 1 teaspoon salt. Broil the tuna 4 inches from the heat for about 8 minutes, or until just slightly pink in the center.

5. Divide the beans among 4 plates and place a grilled tuna steak on top.

NOTES

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Grilled Tuna with White Beans

1/4 cup sun-dried tomatoes (not oil-packed) 
1/2 cup boiling water 
2 cups canned cannellini or other white beans rinsed and drained
2  plum tomatoes seeded and diced
1/2 cup red onion diced
1/4 cup red bell pepper diced
1/4 cup flat-leaf parsley chopped
3 tablespoons red wine vnegar 
1 tablespoon Extra virgin olive oil 
1 teaspoon Extra virgin olive oil 
2 teaspoons coarsley cracked black pepper 
1 clove garlic minced
1/2 teaspoon salt 
4 1 1/2 pounds total tuna steaks

1.  Preheat the broiler.  Spray a broiler pan with nonstick cooking spray.
2.  In a small bowl, combine the sun-dried tomatoes and boiling water, and set aside to soften, about 10 minutes.  Drain and coarsely chop.
3.  In a large bowl, combine the chopped sun-dried tomatoes, the beans, plum tomatoes, onion, bell pepper, parsley, 2 tablespoons of the red wine vinegar, 1 tablespoon of the olive oil, 1/2 teaspoon of the black pepper, the garlic and 1/4 teaspoon of the salt.  Mix well and set aside at room temperature to blend the flavors.
4.  Rub the tuna with the remaining 1 tablespoon vinegar and 1 teaspoon olive oil.  Sprinkle with the remaining 1 tablespoon vinegar and 1 teaspoon salt.  Broil the tuna 4 inches from the heat for about 8 minutes, or until just slightly pink in the center.
5.  Divide the beans among 4 plates and place a grilled tuna steak on top.

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 4 Servings

Calories: 44
Calories from Fat: 21 (48%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 7.1mg		0 %
Potassium 220.9mg		6 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 4.1g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 44

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