Over 15g of Protein
With sharp knife, cut peel from 1 whole grapefruit. Cut between membranes to release grapefruit segments; set aside. Squeeze 2 tablespoons juice from remaining grapefruit half into large bowl. Stir in vinegar, garlic, jalapeno, salt and pepper. With wire whisk, whisk in 1/2 cup extra virgin olive oil. Place tuna steaks in nonmetal dish. Drizzle with 3 tablespoons of the dressing; turn to coat all sides. Cover; let stand 30 minutes. Cover and refrigerate remaining dressing.
Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat. Sear tuna 1 minute on each side for rare. Let rest for 5 minutes.
Meanwhile, toss salad greens, beans and cilantro in large bowl with remaining dressing. Spoon on 4 large salad plates. Cut tuna steaks crosswise into thick slices. Divide evenly and place over salad greens. Garnish with grapefruit segments and onion rings. Season to taste with salt and pepper.
Serving Suggestion: This is an easy main dish salad but elegant enough for guests. Serve it with hot bread sticks and sparkling water or dry white wine.
Tip: *Extra virgin olive oil has wonderful flavor for salad dressings, but it has a lower smoking temperature than regular olive oil or vegetable oil. So it is not ideal for cooking at high temperatures.
Serving Size: about 15oz each
Nutritional Information Per Serving:
Calories 630, Total Fat 40g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 65mg, Sodium 320mg, Carb 30g, Fiber 8g, Total Sugar 4g, Protein 47g, Vitamin D 60%, Calcium 8%, Iron 20%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.