Tuna with Tuscan White Bean Salad

This is no tuna out of  a can we're talking about here~  This combo is fabulous!

Prep/ Total time: 30 min.    Serves: 4


SALAD:

• 1 can (15oz.) white kidney or cannellini beans, rinsed and drained
• 3 celery ribs, finely chopped
• 1 med. sweet red pepper, finely chopped
• 1 plum tomato, seeded and finely chopped
• 1/2 c. fresh Basil leaves
• 1/4 c. finely chopped red onion
• 3 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 1 Tbs. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. pepper

TUNA:

• 4 Tuna steaks (6 oz. each)
• 1 Tbs. olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Combine first 6 ingredients in a large bowl. Whisk the oil, vinegar, lemon juice, salt and pepper in a small bowl. Pour over bean mixture; toss to coat. Refrigerate until serving.
2. Brush Tuna with oil. Sprinkle with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 min. on each side for med-rare or until slightly pink in the center. Serve with salad.

$9.59 per serving

NUTRITION FACTS: 1 tuna steak with 1 c, salad equals 409 CAL., 16 g. FAT, (2 g. saturated FAT), 77 mg. CHOL., 517 mg. SODIUM, 20 g. CARB., 6 g. FIBER, 45 g. PRO. DIABETIC EXCHANGES: 5 lean meat, 3 fat, 1 starch, 1 vegetable.