Peppered Tuna on Spicy Lima Beans

By Marian Burros

Published April 9, 1996

Total Time
25 minutes
Rating
4(10)
Comments
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Featured in: PLAIN AND SIMPLE;Tuna Takes to Arugula

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Ingredients

Yield:2 servings

  • 10 ounces tuna

  • Freshly ground black pepper to taste

  • 1 10-ounce package frozen baby lima beans

  • 1 large clove garlic

  • Lemon to yield 2 tablespoons juice

  • ¼ teaspoon hot-pepper flakes

  • ⅛ teaspoon salt

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

31 grams carbs; 55 milligrams cholesterol; 325 calories; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 8 grams fiber; 222 milligrams sodium; 45 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare broiler, if using.

  2. Step 2

    Wash and dry tuna, and coat with black pepper.

  3. Step 3

    Cook lima beans with ¼ cup water until tender, about 5 minutes.

  4. Step 4

    Prepare stove-top grill, if using. Broil or grill tuna, following the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes to the inch.

  5. Step 5

    Mince garlic, and when lima beans are cooked, drain, mix with garlic, lemon juice and hot-pepper flakes.

  6. Step 6

    When tuna is cooked, season with salt and arrange on a bed of lima beans.

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Comments

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Karen L Davis

First of all, lima beans are one of only 2 veggies that I don't like, so substituted flat "Italian" green beans that we'd just bought at market, cut into 2-3 inch lengths, and they worked well. Broiled tuna. Split the "dressing" to pour half over the beans, then pour the remainder over the tuna once it was placed on the beans. An easy, quick summer meal.

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