Tuscan Tuna And Cannellini Beans

• 1 lb fresh tuna steak, cut into 1-inch cubes
• 1 cup orange juice
• 1 tablespoon canola oil
• 1 onion, chopped
• 4 cups canned cannellini beans, rinsed and drained
• 2 tomatoes, seeded, coarsely chopped
• 1/4 cup white wine vinegar
• 1/4 cup chopped fresh basil
• 1/2 teaspoon ground pepper
• 2 tablespoons grated orange zest, divided
• 1 tablespoon chopped Italian parsley

1. Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
2. Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
3. Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
4. Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
5. Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.

tuna, orange juice, canola oil, onion, cannellini beans, tomatoes, white wine vinegar, fresh basil, ground pepper, orange zest, italian parsley

Taken from www.food.com/recipe/tuscan-tuna-and-cannellini-beans-433069 (may not work)