1 Tbsp olive oil or canola oil 1 Tbsp garlic , minced ( about 2 – 3 cloves ) 2 Tbsp lemon juice 1 Tbsp oregano , minced ( or 1 tsp dried ) 12 oz tuna steaks , cut into 4 portions ( 3 oz each )
SERVES : 4
PREP TIME : 25 mins COOK TIME : 20 mins
FOR SALAD : 1 / 2 can low-sodium chickpeas or garbanzo beans , drained and rinsed 1 / 2 bag ( 10 oz ) leaf spinach , rinsed and dried 1 Tbsp lemon juice 1 medium tomato , rinsed and cut into wedges 1 / 8 tsp salt 1 / 8 tsp ground black pepper
INSTRUCTION : Preheat grill pan or oven broiler ( with the rack 3 inches from heat source )
on high temperature . Combine oil , garlic , lemon juice , and oregano , and brush over tuna steaks . Marinate for 5 – 10 minutes . Meanwhile , combine all salad ingredients . ( Salad can be made up to 2 hours in advance and refrigerated .) Grill or broil tuna on high heat for 3 – 4 minutes on each side until the esh is opaque and separates easily with a fork ( to a minimum internal temperature of 145 ° F ). Serve one tuna steak over 1 cup of mixed salad .