Sauteed Tuna With White Bean Salad (6 PTS) Recipe - Cooking Index
Sauteed Tuna With White Bean Salad (6 PTS) Recipe - Cooking Index
| 1 | Cannellini beans - rinsed and drained | |
| 2 | Plum tomatoes - sliced | |
| 1/4 | Red onion - sliced (small) | |
| 1 tablespoon | 15ml | Red-wine vinegar |
| 1 teaspoon | 5ml | Mayonnaise |
| 1 teaspoon | 5ml | Capers - drained |
| 1 | Garlic clove - minced | |
| ¼ teaspoon crumbled dried sage | ||
| 4 | Tuna steaks | |
| ½ teaspoon freshly ground pepper | ||
| 2 teaspoons | 10ml | Olive oil |
| 1 | Triple-washed spinach - rinsed and torn | |
| 4 cups | 160g / 5.6oz | Torn arugula leaves |
1. Combine the beans, tomatoes, onion, vinegar, mayonnaise, capers,
1/2 of the garlic, and the sage in a bowl.
2. Sprinkle the tuna with the pepper. Heat the oil in a large nonstick skillet,
and then add the tuna. Saute the tuna until just pink in center, about 5
minutes on each side. Transfer to a plate.
3. Add the spinach, arugula, and the remaining garlic to the same skillet.
Saute until the spinach begins to wilt, about 1 minute.
4. Serve the greens topped with the bean mixture and the tuna steaks.
Per serving (with 1/2 cup bean salad): 341 Calories, 11 g T Fat, 2 g Sat Fat,
55 mg Chol, 322 mg Sod, 18 g Carb, 8 g Fib, 43 g Prot, 194 mg Calc.
To save time, you can prepare the bean salad ad day ahead and refrigerate
it overnight; this also helps bring out its many flavors. Just let it stand at
room temperature while you prepare the tuna steaks.
S(Formatted by):
"KES on 9/5/00"
Copyright:
"2000 Weight Watchers International"
Source:
Weight Watchers, July/August 2000
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