Grilled Tuna With Chickpea and Spinach Salad
Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tbsp olive or canola oil
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 2 tablespoons lemon juice
- 1 tablespoon oregano, minced (or 1 tsp dried)
- 12 oz. tuna steak, cut into 4 portions (3 oz each)
For salad:
- 1/2 can (15½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed
- 1/2 bag (10 oz)Â leaf spinach, rinsed and dried
- 1 tablespoon lemon juice
- 1 medium tomato, rinsed and cut into wedges
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Ingredients
For salad:
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Instructions
- Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
- Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks. Marinate for 5–10 minutes.
- Meanwhile, combine all salad ingredients. (Salad can be made up to 2 hours in advance and refrigerated.)
- Grill or broil tuna on high heat for 3–4 minutes on each side until the flesh is opaque and separates easily with a fork (to a minimum internal temperature of 145 °F).
- Serve one tuna steak over 1 cup of mixed salad.
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