Grilled Tuna With Chickpea and Spinach Salad

Ingredients

• 1 Tbsp olive 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 steak, cut into 4 portions (3 oz each)

  Salad Ingredients

• 1/2 can (15-1/2 oz) 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

Directions

1. Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
2. Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks. Marinate for 5-10 minutes.
3. Meanwhile, combine all salad ingredients. (Salad can be made up to 2 hours in advance and refrigerated.)
4. Grill or broil tuna on high heat for 3-4 minutes on each side until the flesh is opaque and separates easily with a fork (to a minimum internal temperature of 145F).
5. Serve one tuna steak over 1 cup of mixed salad.

Recipe Yield: Yield: 4 servings``Serving size: 1 tuna steak, 1 cup salad

Source: Deliciously Healthy Dinners