Easy and Quick Grilled Tuna with Chickpea and Spinach Salad Recipe

Prep time: 25 Mins

Cook time: 20 Mins

Total time: 45 Mins

Yield: 4

Nutrition Facts

Serving Size 1 tuna steak, 1 C salad

• Calories 282
• Fat 10 g
• Saturated Fat 2 g
• Sodium 418 mg
• Fiber 5 g
• Protein 31 g
• Carbohydrates 15 g
• Potassium 874 mg

tuna is a sturdy fish that is easy to grill or broil.

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 steaks, cut into 4 portions (3 oz each)
• 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
• 1/8 tsp salt
• 1/8 tsp ground black pepper

Method

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.