Grilled Tuna Salad
Recipe from
Better Homes and Gardens
Healthy and delicious, this grilled tuna and vegetable salad recipe is ideal for the diabetic diet.

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Ingredients
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1 lb.fresh or frozen tuna steaks, cut 1 inch thicksee savings

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3 Tbsp.sherry vinegarsee savings

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2 Tbsp.finely chopped shallotssee savings

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1 Tbsp.Dijon-style mustardsee savings

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2 Tbsp.olive oilsee savings

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1anchovy fillet, rinsed and mashedsee savings

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Salt and ground black peppersee savings

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8 oz.tiny new potatoes, quarteredsee savings

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6 oz.fresh green beanssee savings

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6 cupsBibb or romaine lettuce leavessee savings

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3/4 cupthinly sliced radishessee savings

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1/2 cupnioise olives or ripe olives, pittedsee savings

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Finely chopped red onion (optional)see savings

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Cracked black pepper (optional)see savings

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Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For dressing, in small bowl combine vinegar and shallots. Whisk in mustard. Whisking constantly, add oil in a steady thin stream. Stir in anchovy; season to taste with salt and pepper. Remove 1 tablespoon dressing to brush fish; set aside remaining dressing until ready to serve.
2.
Preheat broiler on high setting. Brush the 1 tablespoon dressing over all sides of fish. Place fish on greased unheated rack of broiler pan. Broil about 4 inches from heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Slice fish.
3.
Meanwhile, in covered medium saucepan cook potatoes in a large amount of boiling water for 7 minutes. Add green beans; cook about 2 minutes more or until potatoes are tender. Drain and cool slightly.
4.
Arrange fish, potatoes, green beans, lettuce leaves, radishes, and olives on a platter. Sprinkle with red onion and black pepper. Serve with remaining dressing. Makes 4 servings.
Nutrition information
Per serving: Calories 282, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 51 mg, Sodium 408 mg, Carbohydrate 17 g, Fiber 4 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 40%, Calcium 9%, Iron 20%. Exchanges: Vegetable 2, Starch .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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