Fresh Tuna-Bean Salad

Ellen Whiteman

A refreshing and healthy salad made with fresh tuna and green beans, tossed in a Mediterranean-inspired dressing. Perfect for pescatarians and vegetarians.

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🐟 Pescatarian
Salad
Mediterranean
Healthy
Fresh
Seafood

10 mins

6 mins

Nutritional Value

Protein - 25g
Fats - 10g
Carbs - 15g

Ingredients

Total: 12Serves: 4
4 tsp olive oil
Notes:

divided

1 tbsp Dijon mustard
Notes:

divided

1 steak tuna steak
Notes:

about 12 ounces, 1 inch thick

2 cup green beans
Notes:

trimmed, about 1/2 pound

6 tbsp white wine vinegar
2 tbsp fresh dill
Notes:

chopped

1/4 tsp salt
1/2 tsp pepper
Notes:

freshly ground

1/4 cup red onion
Notes:

chopped

2 cup cherry tomatoes
Notes:

halved

1 can cannellini beans
Notes:

rinsed and drained

1 head Bibb lettuce
Notes:

separated into leaves


Instructions

Step 1 : 

Preheat broiler.

Step 2 : 

Combine 2 teaspoons oil and 1 teaspoon mustard; brush evenly over fish. Broil fish 3 minutes on each side or until fish flakes easily when tested with a fork.

Step 3 : 

Cut fish into 1-inch pieces; set aside.

Step 4 : 

Place green beans in a saucepan; add water to cover. Bring to a boil, and cook, uncovered, 3 to 4 minutes or until crisp-tender; drain.

Step 5 : 

Combine vinegar, remaining 2 teaspoons mustard, dill, salt, and pepper. Add 2 teaspoons oil, stirring well with a whisk.

Step 6 : 

Combine green beans, onion, tomato, and tuna in a small bowl; toss gently. Combine 1 tablespoon vinegar mixture and cannellini beans. Arrange lettuce on a serving platter. Arrange bean mixture over lettuce, and top with tuna mixture. Drizzle remaining vinegar mixture over salad.


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