1 Tbsp olive oil 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)
SERVES: 4
PREP TIME: 25 mins COOK TIME: 20 mins
FOR SALAD: 1 / 2 can low-sodium chickpeas or garbanzo beans, drained and rinsed 1 / 2 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
INSTRUCTION: Preheat grill pan or oven broiler( with the rack 3 inches from heat source)
on high temperature. Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks. Marinate for 5 – 10 minutes. Meanwhile, combine all salad ingredients.( Salad can be made up to 2 hours in advance and refrigerated.) Grill or broil tuna on high heat for 3 – 4 minutes on each side until the esh is opaque and separates easily with a fork( to a minimum internal temperature of 145 ° F). Serve one tuna steak over 1 cup of mixed salad.