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Seared Tuna with White Bean Salad

(1 Votes)
SERVES
4
PREP
10 Min
COOK TIME
7 Min
READY IN
17 Min

Don't let the canned products fool you. With fresh spinach and tangy lemon, this dish is full of fresh taste and ooh-so-goodness!

What You'll Need:
  • 2/3 cup fat-free balsamic vinaigrette
  • 2 tablespoons lemon juice
  • 4 (6-ounce) frozen tuna steaks, thawed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 (15-1/2-ounce) cannellini beans, drained and rinsed
  • 1 (14-1/2-ounce) can diced tomatoes, drained
  • 1/2 cup Spanish olives, chopped
  • 1 (6-ounce) package baby spinach
What To Do:
  1. Whisk together vinaigrette and lemon juice in a small bowl. Set dressing aside.

  2. Brush tuna with oil; sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add tuna, and cook 3 minutes on each side or until fish flakes easily with a fork. Remove from pan, and keep warm.

  3. Combine beans, tomatoes, and olives in a medium bowl; toss with 1/4 cup of dressing. Place spinach in a large bowl; toss with 2 tablespoons dressing.

  4. Divide spinach evenly among 4 plates; top evenly with white bean salad. Top each serving with tuna; drizzle with remaining dressing.

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