|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%|
|Total Carbohydrates 14.4g||5%|
|Dietary Fiber 4.7g||19%|
|Vitamin A 31% Vitamin C 39% Iron 15% Calcium 5%|
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.