- 1 (14 ounce) can no-salt-added diced tomatoes
- 1 (14 ounce) can small white beans, drained
- 4 (4 ounce) tuna steaks, about 1 inch thick
- 1 tablespoon virgin olive oil
- 3 tablespoons lemon juice
- 5 tablespoons chopped fresh herbs
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Fire up your grill to medium-hot.
- Dump the tomatoes, beans, and oil into a big bowl. Stir in 1/2 each of the lemon juice, herbs, and garlic. Dump everything else into a big Ziploc bag. Seal the bag and refrigerate for 30 minutes, or all day if you want. (In which case you should wait to light your grill.)
- Then, take out the fish and grill for 3 or 4 minutes per side, brushing with marinade, until just brown on the outside and still pink in the center. Don't overcook it – that's just wasting good tuna steaks. To check for interior pinkness, separate the flesh with tongs or make a small cut with a knife. Serve with the bowl of the bean stuff.