Pan-grilled white tuna on a warm salad of green beans, garlic, and tomatoes


by: Maria Bella

This is a fresh tasting antipasto that is very easy to make. It also makes a great lunch dish.


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serves: 4

4 pieces (6-8 oz/175-225 g) of white tuna loin (Albacore)

A little olive oil

Salt and freshly ground black pepper


12 oz (350 g) fine green beans (trimmed)

2 tablespoons extra virgin olive oil

3 tomatoes (seeded and cut into small dice)

1 large garlic clove (minced)

1/2 teaspoon thyme leaves

Nutrition Facts
Pan-grilled white tuna on a warm salad of green beans, garlic, and tomatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 115

  • Total Fat: 7.6 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.9 mg
  • Sodium: 33.8 mg
  • Total Carbs: 9.8 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 5.2 g
  • Protein: 4 g

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1.  For the salad, bring a pan of salted water to a boil. Drop in the beans and cook for 3 minutes or until al dente. Drain, refresh briefly under running cold water, and drain once more.

2.  Return the beans to their pan and add the extra virgin olive oil, tomatoes, garlic, thyme leaves, and some salt and pepper to taste. Gently turn over until heated through, then keep warm.

3.  Heat a ridged cast-iron grill pan until it is really hot. Brush the tuna generously on both sides with olive oil and season well with salt and pepper. Put on the pan and cook for just 2 minutes on each side.

4.  To serve, spoon the beans into the center of four warmed plates and put the tuna on top. Drizzle a little virgin olive oiI around the outside of the plate and sprinkle with some coarsely crushed black pepper.

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