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

by 1  person


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Ingredients
  • 1 pound
    fresh or frozen tuna steaks, cut 1 inch thick
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  • 3 tablespoons
    sherry vinegar
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  • 2 tablespoons
    finely chopped shallots
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  • 1 tablespoon
    Dijon-style mustard
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  • 2 tablespoons
    olive oil
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  • anchovy fillet, rinsed and mashed
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  •  
    Salt
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  •  
    Black pepper
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  • 8 ounces
    tiny new potatoes, quartered
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  • 6 ounces
    green beans
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  • 6 cups
    Bibb or Boston lettuce leaves
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  • 3/4 cup
    thinly sliced radishes
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  • 1/2 cup
    nicoise olives or black ripe olives, pitted
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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
Per serving: 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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