Italian · Lunch
Tuna and White Bean Salad
Tuna and White Bean Salad is an Italian composed salad pairing seared fresh tuna with creamy cannellini beans, shaved fennel, red onion, and cherry tomatoes, dressed simply in lemon and olive oil. The tuna is seared briefly to a pink center, then sliced and set over the beans with fresh parsley and cracked pepper.
$8
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
419Calories
41.9gProtein
19.9gFat
19.3gCarbs
4.1gSugar
6.9gFiber
359mgSodium
64.6mgChol
3.2gSat Fat
1180mgPotassium
95mgCalcium
3.8mgIron
3.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
quick-lunch
gluten-free
low-chol
Instructions
1
Prep
Pat tuna steak dry and season both sides with salt and black pepper.
2
In a mixing bowl, toss cannellini beans, fennel, red onion, cherry tomatoes with olive oil and lemon juice until combined.
3
Heat remaining olive oil in a skillet over high heat until shimmering. Sear tuna 1 to 2 minutes per side until golden crust forms and center stays pink.
4
Rest tuna for 2 minutes, then slice against the grain and plate over bean salad. Scatter parsley and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 1 cup90g, roughly a third of a 15 oz can cannellini bean
- 11 fennel bulb
- 4 tbsp4 tbsp red onion
- 1010 cherry tomato
- 2 tbsp2 tbsp lemon juice
- 3 tbsp44ml olive oil, divided
- salt, to taste
- black pepper, to taste
