44g CARB
Serves 4
Hands On 25 min.
Total 4 hr. 30 min.
1. Remove 1 tsp. zest and squeeze 2 Tbsp. juice from orange. In a bowl combine zest and the next six ingredients (through anise seeds). Cover and chill up to 4 hours.
2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a bowl combine orange juice, rosemary, lemon zest, and the 3 cloves garlic. Brush tuna with olive oil. Spread rosemary mixture over both sides of tuna, pressing to adhere.
3. Grill fish, uncovered, on a greased rack over medium 6 to 8 minutes or until just pink in center, gently turning fish once. Thinly slice tuna steaks.
4. Top bean mixture with tuna and serve with tomatoes. Sprinkle with pepper. If desired, top with additional fresh basil. Serve immediately.
PER SERVING (¾ cup bean mixture + 3 oz. tuna + ¾ cup tomatoes each) cal 329, fat 3 g (1 g sat. fat), chol 33 mg, sodium 509 mg, carb 44 g (11 g fiber, 11 g sugars), pro 33 g