Bridget’s Weekly Running Recipe- Week 22

Grilled Albacore With Three Bean SaladChef

You will need

A nice hot grill

4 albacore steaks cut 1 ½ inches thick

1 cup green beans, cooked

1 cup yellow wax beans, cooked

1 cup of your favorite canned bean, rinsed and drained

1 large shallot, thinly sliced

¼ cup basil leaves, torn

3 T red wine vinegar

1/3 cup olive oil plus a few tablespoons for the tuna

1T whole grain mustard

Salt & pepper

In a medium bowl combine the beans, shallot, basil, vinegar, olive oil and mustard, season and set aside to marinate. Lightly oil and season the tuna steaks. Place the tuna steaks on a very hot grill for about 2 minutes on each side. The albacore is great served medium rare. To serve, place the tuna steaks over the bean salad.

Albacore tuna just came into season in California. Unfortunately it has such a bad wrap and is most commonly associated with the can. It is a wonderful fish. It has almost a velvety texture that is great for grilling, roasting or poaching.

Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit

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