Lemon-rosemary poached tuna over white bean salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Lemon-rosemary poached tuna over white bean salad

Mediterranean, Lean & Clean, Dairy-Free, Gluten-Free, Soy-Free, Diabetes-Friendly

2 Servings, 350 Calories/Serving

20 Minutes

Light and nutrient-dense, this easy main-course salad will have you dreaming about the Mediterranean.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic lemon
  • 2 sprigs organic fresh rosemary
  • Fish options:
  • 2 wild albacore tuna steaks (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • 1 cup cooked white beans
  • ¼ pound organic grape or cherry tomatoes
  • ½ cup cooked quartered artichoke hearts
  • ¼ cup pitted Castelvetrano olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Nutrition per serving

Calories: 350, Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 55mg (18% DV), Sodium: 650mg (27% DV), Carbohydrates: 24g (8% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
Bring a large sauce pot of water to a boil.
  • Juice half the lemon; cut half crosswise into ¼-inch-thick slices. Set aside the juice for the salad. [Juice 1 lemon; cut 1 lemon into slices.]
To the pot of boiling water, add the lemon slices and rosemary and cook until the flavors come together, about 5 minutes. Reduce to a simmer, add the fish and cook until the tuna is opaque on the outside but still pink within, 1 to 2 minutes for rare, 2 to 4 minutes for medium (cook the halibut or trout until opaque and flaky, 6 to 8 minutes for halibut, 3 to 5 minutes for trout).
Using a slotted spoon or spatula, transfer the fish to a cutting board to cool slightly, then cut crosswise into ½-inch-thick slices (discarding the trout skin if desired). Season to taste with salt and pepper.
While the water heats and the fish cooks, prepare the salad.


Make the salad

  • Rinse the white beans.
  • Cut the tomatoes in half.
  • Coarsely chop the artichoke hearts.
  • Cut the olives in half lengthwise.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together 1 tablespoon [2 TBL] lemon juice and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Add the beans, tomatoes, artichokes, olives, and parsley and toss to combine. Season to taste with salt and pepper.


Transfer the white bean salad to individual bowls, top with the fish, and serve.
Kids Can!
  • Juice the lemon.
  • Rinse the beans.
  • Strip the parsley leaves.
  • Toss the white bean salad.