2 pieces 5 to 6 ounce fresh or frozen tuna steaks, cut 1 inch thick
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon-style mustard
4 cups fresh baby spinach
2 15-ounce cans cannellini beans
(white kidney beans), rinsed and drained
1 cup sliced celery (2 stalks)
1 cup thinly sliced red onion
¼ cup oil-packed dried tomatoes,
drained and chopped
2 tablespoons snipped fresh
Italian (flat-leaf) parsley
Thaw fish fillets if frozen. Rinse
and pat dry with kitchen paper towels.
For gas grill, preheat grill and
reduce to medium heat. Place fillets parallel on greased grill
rack over heat. Cover and grill for 8-12 minutes or until the
fish flakes easily when tasted with fork. Slowly turn the
fillets once halfway through grilling.
For charcoal grill, grease grill
rack and grill the fillets directly over medium coals for 8-12
minutes. Without cover and grill as above.
For dressing, combine all
ingredients in a screw-top jar. Cover and gently shake well.
Reserve 1 teaspoon of the dressing. Set aside.
For salad, combine all ingredients
in a large bowl. Drizzle with the remaining dressing.
Transfer spinach salad to a
Remove fish fillets from heat
source. Slice and place on top of the spinach salad. Drizzle
fish fillets with the reserved 1 teaspoon of dressing.