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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10 mins
6 mins
Nutritional Value
Ingredients
divided
divided
about 12 ounces, 1 inch thick
trimmed, about 1/2 pound
chopped
freshly ground
chopped
halved
rinsed and drained
separated into leaves
Instructions
Preheat broiler.
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.
Cut fish into 1-inch pieces; set aside.
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.
Combine vinegar, remaining 2 teaspoons mustard, dill, salt, and pepper. Add 2 teaspoons oil, stirring well with a whisk.
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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