Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 25 minutes | 20 minutes | 4 servings | 1 tuna steak, 1 C salad |
| 1 Tbsp olive or canola oil | | 1 Tbsp garlic, minced (about 2–3 cloves) | | 2 Tbsp lemon juice | | 1 Tbsp oregano, minced (or 1 tsp dried) | | 12 oz tuna steak, cut into 4 portions (3 oz each) | For salad: ½ can (15½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed
½ bag (10 oz) leaf spinach, rinsed and dried
1 Tbsp lemon juice
1 medium tomato, rinsed and cut into wedges
⅛ tsp salt
⅛ tsp ground black pepper | | | | calories | 282 | | Total fat | 10 g | | Saturated fat | 2 g | | Cholesterol | 42 mg | | Sodium | 418 mg | | Total fiber | 5 g | | Protein | 31 g | | Carbohydrates | 15 g | | Potassium | 874 mg | |
Directions -
| 1 | Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature. | -
| 2 | Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks. Marinate for 5–10 minutes. | -
| 3 | Meanwhile, combine all salad ingredients. (Salad can be made up to 2 hours in advance and refrigerated.) | -
| 4 | 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). | -
| 5 | Serve one tuna steak over 1 cup of mixed salad. | Tip: Try with a side of Quinoa With Paprika and Cumin. Note: If you can't find beans labeled "low sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level. |
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