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)

For salad:

½ can (15½ oz) low-sodium chickpeas (or garbanzo beans), 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 pain or over 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 (not shiny/transparent) 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.

Prep time Cook time Yields Serving Size
25 minutes 20 minutes 4 servings 1 tuna steak, 1 C salad
calories 282
Total fat 10 g
Saturated fat 2 g
Cholesterol 42 mg
Sodium 418 mg
Total fiber 5 g
Protein 31 g
Carbohydrates 15 g
Potassium 874 mg