• 4 small tuna steaks, about 3 ounces each
• 1 lb. canned garbanzo beans, or canned black beans
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup yellow bell pepper, chopped
• 1/4 cup red onion, chopped
• 1/3 cup orange juice
• 3 Tbs. lime juice
• 2 Tbs. olive oil
• 1 Tbs. Dijon or stoneground mustard
• 1-1/2 cups mixed salad greens

Broil tuna steaks 6 inches from heat source until fish is tender and flakes with a fork, about 5 minutes on each side. Sprinkle lightly with salt and pepper.

While tuna is cooking, combine garbanzo beans, mushrooms, tomato, bell pepper, and onion in salad bowl. In separate container, mix orange juice, lime juice, olive oil, and mustard. Drizzle over the ingredients in the salad bowl. Season to taste with salt and pepper. Spoon salad onto serving plates and top each with a tuna steak.

Variation: If desired, you can make the salad with creamed tuna. Drain 3 ounces white tuna per serving and break into large chunks. Toss with salad mixture.

Courtesy: American Dry Bean Board

Per serving: calories 477, fat 12.2g, 23% calories from fat, cholesterol 124mg, protein 64.2g, carbohydrates 26.3g, fiber 7.7g, sugar 5.4g, sodium 214mg, diet points 9.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.2, Bread: 1.1, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 7.9

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