TLC Cooking "Skewered Tuna Niçoise"

Skewered Tuna Niçoise

Skewered Tuna Niçoise

YIELD Makes 6 servings
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INGREDIENTS

1/2	cup olive oil
1/4	cup balsamic vinegar
3	cloves garlic, chopped
1	tablespoon chopped fresh rosemary
1/2	teaspoon black pepper
1	pound tuna steaks, cut into 1-1/2-inch chunks
1‑1/2	pounds medium red potatoes, quartered
1	large red onion, cut into 8 equal wedges
1/2	pound green beans, trimmed and cut into 2-inch lengths
8	cups mixed lettuces
1	large tomato, cut into 8 wedges
12	ripe olives, quartered
2	hard-cooked egg whites, slivered
1	tablespoon drained capers

PREPARATION:

Combine oil, vinegar, garlic, rosemary and pepper in food processor or blender; process until rosemary is finely minced. Place 1/4 cup dressing in medium bowl. Add tuna; turn to coat. Cover and refrigerate 1 hour. Pour remaining dressing into jar with tight-fitting lid. Set aside.
Cook potatoes in boiling water 6 minutes or until just tender. Transfer to medium bowl; add onion. Shake dressing and pour about 2 tablespoons over potato mixture; toss gently to coat.
Add green beans to simmering water; cook 3 minutes or until crisp-tender. Drain and rinse under cold water.
Thread potatoes and onion onto skewers. Thread tuna onto separate skewers. Grill vegetables over medium-hot coals about 10 minutes or until well browned. Grill tuna 6 to 8 minutes or until fish flakes when tested with fork.
Toss lettuce with 1/4 cup dressing; transfer to large platter. Toss green beans with remaining dressing; arrange over lettuce. Remove tuna, potatoes and onion from skewers; place on salad. Garnish with tomato, olives, egg whites and capers.

This recipe appears in: French

NUTRITIONAL INFORMATION:

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