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Tuesday, August 16 2011
Grilled tuna stars with green beans and garden veggies in this heart-healthy salad.

Total Time: 40 mins
Servings: Makes about 1/2 cup dressing.

3/4 pound fresh or frozen tuna steak, cut about 1 inch thick 8 ounces fresh green beans, trimmed 1 tablespoon olive oil 2 to 3 tablespoons snipped fresh rosemary or 1/2 to 1 teaspoon dried rosemary, crushed 1 teaspoon cracked black pepper 1 10-ounce package torn, mixed salad greens or mesclun mix8 medium radishes, sliced 1 medium cucumber, sliced 1 recipe Sesame-Soy Dressing (see below) Lemon wedges (optional)
1 Thaw fish, if frozen. Rinse fish and pat dry; set aside. In a medium saucepan cook beans, covered, in a small amount of boiling salted water for 20 to 25 minutes or until crisp-tender. Drain and set aside. Meanwhile, brush both sides of tuna lightly with olive oil. Sprinkle both sides of the fish with rosemary and pepper, pressing to adhere. Grill tuna on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake easily, turning once.
2 Arrange the salad greens on 4 individual serving plates. Place tuna atop greens. Arrange cooked beans, radish slices, and cucumber slices around tuna. Shake dressing; drizzle over salads. Garnish with lemon wedges, if desired. Makes 4 servings.

In a screw-top jar combine 2 tablespoons salad oil, 2 tablespoons lime juice, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon water, 1/2 teaspoon sugar, and 1/2 teaspoon freshly grated fresh ginger or 1/4 teaspoon ground ginger. Cover and shake well. Makes about 1/2 cup dressing.

Prepare dressing; cover and chill up to 24 hours.

Nutrition Facts
Calories 302, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 306 mg, Carbohydrate 10 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 67%, Vitamin C 35%, Calcium 5%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:09 am   |  Permalink   |  0 Comments  |  Email

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