Recipe Source: Deliciously Healthy Dinners

 

25 minutes Prep Time, 20 minutes Cook Time, Serves 4 people

 

Ingredients

  • 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:

  • . can (15. oz) low-sodium chickpeas (or
  • garbanzo beans), drained and rinsed
  • . 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

 

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.

  • 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