Directions:
- Line heavy medium skillet with lemon slices. Sprinkle tuna with salt and pepper and place atop lemon. Add just enough olive oil to cover tuna. Poach tuna over medium-low heat until almost cooked through, about 3 minutes. Using slotted spoon, transfer tuna to plate. Discard lemon slices.
- Discard all but 1 tablespoon drippings from skillet. Add green onion and sauté over medium-high heat 1 minute. Add escarole, lima beans, and 3 tablespoons parsley to skillet. Sauté until escarole begins to wilt, about 1 minute. Sprinkle with vinegar. Season to taste with salt and pepper.
- Divide escarole-bean mixture between 2 plates and top with tuna slices. Sprinkle with remaining 1 tablespoon parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.01 Kcal (1348 kJ) | ||
| Calories from fat | 44.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 8% | |
|---|---|---|---|
| Cholesterol | 68.61mg | 23% | |
| Sodium | 591.24mg | 25% | |
| Potassium | 661.07mg | 14% | |
| Total Carbs | 28.42g | 9% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 43.63g | 87% | |
| Vitamin C | 35mg | 58% | |
| Iron | 3.3mg | 18% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.47 Kcal (362 kJ) | ||
| Calories from fat | 11.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 8% | |
|---|---|---|---|
| Cholesterol | 18.42mg | 23% | |
| Sodium | 158.76mg | 25% | |
| Potassium | 177.51mg | 14% | |
| Total Carbs | 7.63g | 9% | |
| Sugars | 1.02g | 15% | |
| Dietary Fiber | 2.28g | 34% | |
| Protein | 11.71g | 87% | |
| Vitamin C | 9.4mg | 58% | |
| Iron | 0.9mg | 18% | |
| Calcium | 17.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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