Poached Tuna with Escarole and Lima Beans
| Diet Nutritional Stats Poached Tuna with Escarole and Lima Beans | |
| Serving Size 192 g | |
| Amount Per Serving | |
| Calories 169 | Calories from Fat 17 |
| % Daily Value | |
| Total Fat 1.9g | 3% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 32mg | 11% |
| Sodium 335mg | 14% |
| Total Carbohydrates 14.4g | 5% |
| Dietary Fiber 4.7g | 19% |
| Sugars 1.2g | |
| Protein 23.9g | |
| Vitamin A 31% Vitamin C 39% Iron 15% Calcium 5% |
- 1 lemon, thinly sliced
- 1 10-ounce albacore tuna fillet, cut into 1/3-inch-thick slices
- 1 large green onion, thinly sliced (about 1/4 cup)
- 4 cups coarsely chopped escarole (about 4 ounces)
- 1 8 1/2-ounce can baby lima beans, drained
- 4 tablespoons chopped fresh parsley, divided
- 1 tablespoon white balsamic vinegar
Line heavy medium skillet with lemon slices. Sprinkle tuna with pepper and place atop lemon. Spray tuna with PAM spray. Poach tuna over medium-low heat until almost cooked through, about 3 minutes. Using slotted spoon, transfer tuna to plate. Discard lemon slices.
Discard all but 1 tablespoon drippings from skillet. Add green onion and sauté over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Sauté until escarole begins to wilt, about 1 minute. Sprinkle with vinegar. Season to taste with pepper.
Divide escarole-bean mixture between 2 plates and top with tuna slices. Sprinkle with remaining 1 tablespoon parsley and serve.