Grilled Tuna with Chickpea and Spinach Salad

Grilled Tuna with Chickpea and Spinach Salad
Prep time
Cook time
Total time
Great for a light lunch or dinner, and easy to make with leftovers!
Recipe type: Salad
Serves: 4
  • 1 Tbsp olive 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)
  • For salad:
  • ½ can (15½ oz) low-sodium chickpeas, drained and rinsed
  • ½ bag (10 oz) leaf spinach, rinsed and dried
  • 1 Tbsp lemon juice
  • 1 medium tomato, rinsed and cut into wedges
  • ⅛ tsp salt
  • ⅛ tsp ground black pepper
  1. Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on a 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 145 °F).
  5. Serve one tuna steak over 1 cup of mixed salad.
Tip: Try with a side of Quinoa with Paprika and Cumin
Note: If you can’t find beans labeled “low sodium”, compare the
nutrition facts to find the beans with the lowest amount of
sodium. Rinsing can help further reduce the sodium level.
Nutrition Information
Serving size: 1 tuna steak, 1 c salad Calories: 282 Fat: 10 g Saturated fat: 2 g Carbohydrates: 15 g Sodium: 418 g Fiber: 5 g Protein: 31 g Cholesterol: 42 g




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