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.

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.

Light a grill or preheat the broiler.

Lightly coat the tuna with cooking spray. Press ground pepper into the fish and sprinkle with chili powder to taste.

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.

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.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Very Lean Protein, 2 1/2 Carbohydrate (Bread/Starch).

Nutrition Facts: 342 calories (5% calories from fat), 39 g protein, 2 g total fat (0.3 g saturated fat), 38 g carbohydrates, 5 g dietary fiber, 62 mg cholesterol, 559 mg sodium.