Tuna Steak with Cannellini Beans

Elevate your weeknight dinner with this vibrant and healthy Tuna Steak with Cannellini Beans recipe, a Mediterranean-inspired dish bursting with fresh flavors and wholesome ingredients. Perfectly seared, tender tuna steaks are served over a hearty, garlic-scented mix of cannellini beans, juicy cherry tomatoes, and wilted spinach, all topped with zesty lemon and fragrant parsley for a refreshing finish. With just 25 minutes from prep to plate, this quick and easy recipe is both elegant and packed with protein and fiber, making it an ideal choice for a balanced, flavorful meal. Whether it's a cozy dinner for two or a special occasion, this dish is sure to impress with its vibrant colors and irresistible aroma. Perfectly paired with a crisp white wine or a simple side of crusty bread, it's a delicious way to bring Mediterranean flair to your table.

Nutriscore Rating: 94/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 pieces (6 oz each) Tuna steak
• 4 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 medium Shallot, finely diced
• 15 ounces (1 can) Cannellini beans, rinsed and drained
• 1 cup Cherry tomatoes, halved
• 2 cups Fresh spinach leaves
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh lemon juice
• 2 tablespoons Parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Pat the tuna steaks dry with paper towels and season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot, sear the tuna steaks for 2-3 minutes on each side for medium-rare, or longer for desired doneness. Remove the steaks from the skillet and let them rest on a plate.

Step 3

In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of olive oil.

Step 4

Add the minced garlic and diced shallot to the skillet. Sauté for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.

Step 5

Stir in the cannellini beans and cherry tomatoes, cooking for 2-3 minutes until warmed through.

Step 6

Add the spinach leaves to the skillet, stirring until they wilt, about 2 minutes.

Step 7

Mix in the lemon zest, lemon juice, and chopped parsley. Season with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir to combine.

Step 8

Plate the warm cannellini bean mixture onto two serving plates. Place the seared tuna steaks on top of the beans.

Step 9

Garnish with additional parsley and a drizzle of olive oil, if desired. Serve immediately.

Nutrition Facts

Serving size	7046.2 grams (7046.2g)

Amount per serving	% Daily Value*
Calories	6378

Total Fat 84.00g	108%
Saturated Fat 14.50g	73%
Polyunsaturated Fat 5.30g
Cholesterol 170mg	57%
Sodium 2567mg	112%
Total Carbohydrate 999.80g	364%
Dietary Fiber 298.80g	1067%
Total Sugars 36.80g
Protein 434.30g	869%

Vitamin D 0IU	0%
Calcium 3049mg	235%
Iron 109mg	607%
Potassium 21550mg	459%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.6%

Protein: 26.8%

Carbs: 61.6%