Print This Recipe

Print
Tomato and Bean Salad with Grilled Tuna

Tomato and Bean Salad with Grilled Tuna

Tuna and beans count selenium as antioxidant sources (choose a colorful bean to add anthocyanins). While the tomatoes have lycopene, sauteeing them with a little olive oil boosts this antioxidant's bioavailability.

Body+Soul, July/August 2009 http://www.marthastewart.com/133318/tomato-and-bean-salad-grilled-tuna
0
Rated
(0)
  • Prep Time 10 minutes
  • Total Time 15 minutes
  • Yield Makes 4 servings

Ingredients

    • 1 pound heirloom tomatoes (about 2), cored and cut into pieces
    • 1 can (15 ounces) beans (white, black, or red), drained and rinsed
    • 1/4 cup fresh tarragon leaves
    • 1 tablespoon fresh lemon juice, plus wedges for serving
    • 3 scallions, thinly sliced
    • 1 tablespoon extra-virgin olive oil, plus more for grates
    • Coarse salt and ground pepper
    • 4 tuna steaks (about 8 ounces each)

Directions

  1. Combine tomatoes, beans, tarragon, lemon juice, scallions, and oil; season with salt and pepper. Set aside.
  2. Heat grill to medium; lightly brush grates with oil. Season tuna, on both sides, with salt and pepper. Grill, turning once, until medium-rare, 2 to 4 minutes. Serve tuna topped with tomato and bean salad.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.