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
- Prep Time 10 minutes
- Total Time 15 minutes
- Yield Makes 4 servings
- 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)
- Combine tomatoes, beans, tarragon, lemon juice, scallions, and oil; season with salt and pepper. Set aside.
- 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.
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