New This Month

Under 30 Minutes

Tomato and Bean Salad with Grilled Tuna

In this simple, healthful salad, the tuna and beans count selenium as antioxidant sources. While the tomatoes have lycopene -- sauteeing them with a little olive oil boosts this antioxidant's bioavailability.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, July/August 2009


  • 1 pound heirloom tomatoes (about 2), cored and cut into pieces
  • 1 can (15 ounces) beans (white, black, or red), drained and rinsed
  • 1/4 cup fresh tarragon leaves
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • 3 scallions, thinly sliced
  • 1 tablespoon extra-virgin olive oil, plus more for grates
  • Coarse salt and ground pepper
  • 4 tuna steaks (about 8 ounces each)


  1. Combine tomatoes, beans, tarragon, lemon juice, scallions, and oil; season with salt and pepper. Set aside.

  2. Heat grill to medium; lightly brush grates with oil. Season tuna, on both sides, with salt and pepper. Grill, turning once, until medium-rare, 2 to 4 minutes. Serve tuna topped with tomato and bean salad.

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