Grilled Tuna With Chickpea and Spinach Salad

• 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

Ingredients for 4 servings (900 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.

   Oven
2. 2

   Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks. Marinate for 5–10 minutes.

3. 3

   Meanwhile, combine all salad ingredients. (Salad can be made up to 2 hours in advance and refrigerated.)

4. 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).

   OvenGrill or barbecueStovetop
5. 5

   Serve one tuna steak over 1 cup of mixed salad.