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
692
35% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, dairy-​free, gluten-​free
     

Fat

35% 23

Saturated

18% 4

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

21% 62

Carbs (net)

- 47

Fiber

59% 15

Sugars

- 3

Sugars, added

- 0

Protein

122% 61

Cholesterol

22% 66

Sodium

53% 1262

Calcium

23% 235

Magnesium

51% 205

Potassium

61% 2147

Iron

55% 10

Zinc

25% 4

Phosphorus

105% 734

Vitamin A

9% 78

Vitamin C

83% 50

Thiamin (B1)

32% 0

Riboflavin (B2)

19% 0

Niacin (B3)

160% 32

Vitamin B6

95% 2

Folate equivalent (total)

51% 203

Folate (food)

- 203

Folic acid

- 0

Vitamin B12

59% 4

Vitamin D

1% 3

Vitamin E

32% 6

Vitamin K

205% 164
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