White Beans

olive oil cooking spray

1	small onion, chopped

1	large clove garlic, minced

1	15-ounce (425 g) can cannellini beans, rinsed and drained

1	teaspoon (5 ml) chopped fresh rosemary, chopped

1/4	cup (60 ml) dry white wine

1/2	cup (120 ml) water

1/4	cup (19 g) chopped flat-leaf parsley

fresh ground pepper to taste

Grilled Tuna

1 1/4

pounds (600 g) fresh tuna steaks, cut 1 inch thick

olive oil cooking spray

freshly ground pepper

good-quality chili powder

juice of 1 lime

4	8-inch (20 cm) 98% fat free flour tortillas

1	cup (108 g) mixed greens

Mango Salsa (recipe follows)

1. To make the beans: Lightly coat a nonstick pot with cooking spray. Add the onion and garlic; cook over medium heat for 4 minutes until onion wilts.
2. Add the beans, rosemary, wine, and water. Bring to a simmer and cook, stirring every so often until very thick, about 30 minutes. Stir in parsley and pepper. Set aside.
3. Light a grill or preheat the broiler.
4. Lightly coat the tuna with cooking spray. Press ground pepper into the fish and sprinkle with chili powder to taste.
5. Grill the tuna until is rare to medium rare, about 2 to 3 minutes per side. Remove from the grill and sprinkle with lime juice. Allow the steak to cool for 2 minutes before slicing thin.
6. When ready to serve, place a tortilla in the bottom of each of 6 shallow soup bowls. Top each with 1/4 cup of the lettuce. Add 2 tablespoons white beans and 1/4 of the tuna and salsa. Serve immediately.