Chili Tuna Grill on Beans Spinach Toss

There is no doubt that the most healthful foods can be the easiest to prepare. Try this light grilled tuna, accented with a refreshing bean-and-spinach salad.

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Ingredients

1. ¼ cup / 60 ml olive oil
2. 1 tsp. / 3 g chili flakes
3. 1 lb. / 454 g tuna fillets, sliced into 8 2oz. / 57-g pieces
4. ½ cup / 120 ml plain Greek yogurt, preferably organic pastured or coconut
5. Juice of 2 limes
6. 1 cup / 180 g kidney beans, cooked
7. 1 bunch (11 cups / 340 g) fresh spinach
8. 1 medium sweet red bell pepper, chopped finely
9. Salt and black pepper to taste

Directions

1. In a large bowl, combine olive oil and chili flakes. Add the tuna fillets, and turn to coat each piece.
2. Marinate for approximately 10 minutes. In a separate bowl, mix together the lime juice and yogurt. Blanch the spinach in boiling water for 5 minutes.
3. Add the blanched spinach to the yogurt mixture along with the cooked beans and red bell pepper.
4. Toss to combine well. Chill in the refrigerator until ready to serve.
5. Grill the tuna for 3 minutes on each side.
6. When ready to serve, take out your chilled salad and season with salt and pepper to taste. Spoon portions onto serving plates.
7. Place a fillet on each salad mound and serve immediately.

Serving Size: ֲ1 tuna fillet + ½ cup / 90 g beans and vegetables

Exchanges per Serving: ½ Carb, 2 Protein, 0 Fat

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