Tuna Salad Nicoise
Recipe from Fitness

This main-dish salad recipe gives you a tasty way to make tuna, which is a terrific source of omega-3 fatty acids. With plenty of vegetables, this salad is a complete meal.


Tuna Salad Nicoise


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Prep Time: 30 mins
Total Time: 38 mins
Servings: 4 servings
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Ingredients
 
savings in
 
  • 1  pound  fresh or frozen tuna steaks, cut 1 inch thickOn Sale
  • 3  tablespoons  sherry vinegarOn Sale
  • 2  tablespoons  finely chopped shallotsOn Sale
  • 1  tablespoon  Dijon-style mustardOn Sale
  • 2  tablespoons  olive oilOn Sale
  • 1    anchovy fillet, rinsed and mashedOn Sale
  •     SaltOn Sale
  •     Black pepperOn Sale
  • 8  ounces  tiny new potatoes, quarteredOn Sale
  • 6  ounces  green beansOn Sale
  • 6  cups  Bibb or Boston lettuce leavesOn Sale
  • 3/4  cup  thinly sliced radishesOn Sale
  • 1/2  cup  nicoise olives or black ripe olives, pittedOn Sale

Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine vinegar and shallots. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy; season to taste with salt and black pepper. Remove 1 tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve.
2.
Brush the 1 tablespoon dressing over both sides of fish. Place fish on the greased, unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Cut fish into slices.
3.
Meanwhile, in a medium saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook for 2 minutes more or until potatoes are tender. Drain and cool slightly.
4.
To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes, and, if desired, the olives on 4 dinner plates. Serve with the remaining dressing.

Nutrition information
Calories 288, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 51 mg, Sodium 413 mg, Carbohydrate 20 g, Total Sugar 2 g, Fiber 4 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 39%, Calcium 10%, Iron 17%. Exchanges: Vegetable 2, Starch .5, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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