18 Ingredients
  • 4 (6-ounce, 1 1/2-inch thick) tuna steaks
  • Coarse salt
  • Extra-virgin olive oil, for drizzling
  • Coarse black pepper
  • Lemon wedges, for passing
  • 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 cans cannellini beans, rinsed and drained
  • 1 small onion, chopped
  • 1 roasted red pepper, homemade, recipe follows or store bought, diced
  • 2 sprigs fresh rosemary, leaves stripped and finely chopped
  • 1 handful chopped flat-leaf parsley, chopped
  • Coarse salt and pepper
  • 1 head escarole, cleaned and shredded
  • 1 medium head radicchio, shredded
  • 1 lemon, juiced
  • Extra-virgin olive oil, to coat
  • Coarse salt
Nutrition
628
31% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, dairy-​free, gluten-​free
     

Fat

24% 16

Saturated

13% 3

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

21% 62

Carbs (net)

- 47

Fiber

59% 15

Sugars

- 3

Sugars, added

- 0

Protein

122% 61

Cholesterol

22% 66

Sodium

52% 1246

Calcium

23% 235

Magnesium

49% 205

Potassium

46% 2147

Iron

55% 10

Zinc

34% 4

Phosphorus

105% 734

Vitamin A

9% 78

Vitamin C

55% 50

Thiamin (B1)

40% 0

Riboflavin (B2)

25% 0

Niacin (B3)

200% 32

Vitamin B6

147% 2

Folate equivalent (total)

51% 203

Folate (food)

- 203

Folic acid

- 0

Vitamin B12

147% 4

Vitamin D

782% 117

Vitamin E

36% 5

Vitamin K

133% 160

Sugar alcohols

- 0

Water

- 392
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