Seared Tuna with Italian White Bean Salad
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15 Min
Prep : 15 Min
Perfectly seasoned and seared tuna tops a classic Italian white bean salad, all in under 20 min.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 can (19 fl oz/540 mL) white kidney beans, rinsed
2
2 plum tomatoes, seeded, chopped
3
1/2 cup chopped onions
4
1/2 cup chopped fresh basil
5
1/2 cup sliced Kalamata olives
7
2 Tbsp. capers
8
1 clove garlic, minced
9
6 tuna steaks (1-1/2 lb./675 g), 3/4 inch thick
10
11
1 Tbsp. oil
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Step 1
Combine first 8 ingredients. Refrigerate until ready to serve. Step 2
Brush fish with barbecue sauce. Step 3
Heat oil in large skillet on high heat. Add fish; cook 3 min. or until edges are white but centres are still pink, turning after 2 min. Serve with bean salad. Kraft Kitchen Tips!
Creative Leftovers
Flake any remaining tuna, then mix it with any leftover bean salad. Enjoy it chilled or at room temperature along with your favourite crackers.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 0.5 g
3 %
Cholesterol 50 mg
Sodium 640 mg
27 %
Carbohydrate 25 g
Fibre 6 g
Sugars 8 g
Protein 33 g
Vitamin A
8 %
Vitamin C
15 %
Calcium
8 %
Iron
20 %
Servings
6 servings, 1/6 recipe (230 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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