Perfectly A.1.-seasoned and seared tuna tops a classic Italian white bean salad, all in under 20 min.
What You Need
Original recipe yields 6 servings
1 can (15 oz.) cannellini beans, rinsed
2 plum tomatoes, seeded, chopped
1/2 cup sliced Kalamata olives
1/2 cup chopped onion s
1/2 cup chopped fresh basil
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. capers
1 clove garlic, minced
6 tuna steak s (1-1/2 lb.), 3/4 inch thick
1/4 cup A.1. Thick & Hearty Sauce
1 Tbsp. oil
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Let's Make It
Combine first 8 ingredients; refrigerate until ready to serve.
Brush fish with A.1.
Heat oil in large skillet on high heat. Add fish; cook 3 min. or until edges are white but centers are still pink, turning after 2 min. Serve with bean salad.
Flake any remaining tuna, then mix it with any leftover bean salad. Enjoy it chilled or at room temperature with your favorite crackers.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.