Dinner recipe · from the recipe book

Italian Chopped Tuna Salad with Lemon Tahini

Name: Italian Chopped Tuna Salad with Lemon Tahini
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lb (560 g) Tuna steaks, yellowfin, patted dry; 8½ cups chopped (400 g) Romaine lettuce, chopped; 2 cups (354 g) Great northern or cannellini beans, canned, drained and rinsed; 1⅔ cups (250 g) Cherry tomatoes, quartered; 2 cups sliced (200 g) Cucumber, diced; 1 cup chopped (150 g) Red bell pepper, diced; ½ medium (50 g) Red onion, finely diced; 9 large olives (40 g) Black olives, canned, sliced; ½ cup leaves (12 g) Fresh basil, torn; ¼ cup grated (25 g) Grated Parmesan; ¼ cup (60 g) Tahini; ¼ cup (60 g) Lemon juice; 2 cloves (6 g) Garlic, grated; 3 tbsp (45 g) Water; 1½ tbsp (20 g) Olive oil; 2 tsp (2 g) Dried oregano; ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper

Crunchy chopped romaine with seared tuna, cannellini beans, olives, roasted peppers and a creamy lemon-garlic tahini dressing.

Skillet
40 min · 35 min hands-on
Serves 4
Italian
Pescatarian
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1¼ lb560 gTuna steaks, yellowfinpatted dry
8½ cups chopped400 gRomaine lettucechopped
2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
1⅔ cups250 gCherry tomatoesquartered
2 cups sliced200 gCucumberdiced
1 cup chopped150 gRed bell pepperdiced
½ medium50 gRed onionfinely diced
9 large olives40 gBlack olives, cannedsliced
½ cup leaves12 gFresh basiltorn
¼ cup grated25 gGrated Parmesan
¼ cup60 gTahini
¼ cup60 gLemon juice
2 cloves6 gGarlicgrated
3 tbsp45 gWater
1½ tbsp20 gOlive oil
2 tsp2 gDried oregano
½ tsp3 gSalt
½ tsp1 gBlack pepper

Steps

Make the dressing first: whisk the tahini, lemon juice, garlic and water until smooth and pourable; set aside.
Rub the tuna steaks with half the olive oil, then season with the oregano, half the salt and half the black pepper.
Heat a skillet over high heat with the remaining half of the olive oil. Sear the tuna 2 to 3 minutes per side until it reaches 145°F (63°C) in the center. Rest 5 minutes, then cut into bite-size cubes.
While the tuna rests, toss the romaine, great northern beans, cherry tomatoes, cucumber, red bell pepper, red onion and olives in a large bowl.
Season the dressing with the remaining half of the salt and remaining half of the black pepper, pour it over the salad and toss to coat.
Divide among 4 plates, top with the tuna, sprinkle with the Parmesan and basil, and serve.

Contains: Milk, Fish, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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Italian Chopped Tuna Salad with Lemon Tahini

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