Grilled Tuna With Chickpea and Spinach Salad

• 1 Tbsp olive or canola oil

• 1 Tbsp garlic, minced (about 2–3 cloves)

• 2 Tbsp lemon juice

• 1 Tbsp oregano, minced (or 1 tsp dried)

• 12 oz tuna steak, cut into 4 portions (3 oz each)

• For salad:

  ½ can (15½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed
  ½ bag (10 oz) leaf spinach, rinsed and dried
  1 Tbsp lemon juice
  1 medium tomato, rinsed and cut into wedges
  ⅛ tsp salt
  ⅛ tsp ground black pepper

Directions

• 1

  Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.

• 2

  Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks.  Marinate for 5–10 minutes.

• 3

  Meanwhile, combine all salad ingredients. (Salad can be made up to 2 hours in advance and refrigerated.)

• 4

  Grill or broil tuna on high heat for 3–4 minutes on each side until the flesh is opaque and separates easily with a fork (to a minimum internal temperature of 145 °F).

• 5

  Serve one tuna steak over 1 cup of mixed salad.