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. 1 lemon, thinly sliced
  2. 1 10-ounce albacore tuna fillet, cut into 1/3-inch-thick slices
  3. 1 large green onion, thinly sliced (about 1/4 cup)
  4. 4 cups coarsely chopped escarole (about 4 ounces)
  5. 1 8 1/2-ounce can baby lima beans, drained
  6. 4 tablespoons chopped fresh parsley, divided
  7. 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.

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