Grilled Tuna Steaks With Potato And Green Bean Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
548
FAT
106%
CHOL
23%
SOD
17%

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Ingredients for 4 servings

1/3 cup EVOO (extra-virgin olive oil)

4 six ounce tuna steaks, 1 inch thick

Salt and pepper

1 pound small red or yellow potatoes, cut in half

1 1/2 pound green beans, cut into 1-inch pieces

1 cup packed basil leaves

1/4 cup toasted pine nuts

1 clove garlic

1 teaspoon grated lemon peel

1/2 cup grated Parmigiano-Reggiano

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