Print
ShareThis
Spicy Lasagna Roll-Ups
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Skewered Tuna Niçoise
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
Add green beans to simmering water; cook 3 minutes or until crisp-tender. Drain and rinse under cold water.
4.
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.
5.
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.
Nutritional Information:
| Serving Size: | |
| Sodium | 137 mg |
| Protein | 21 g |
| Fiber | 2 g |
| Carbohydrate | 32 g |
| Cholesterol | 33 mg |
| Total Fat | 21 g |
| Calories | 390 |
Dietary Exchange:
| Fat | 3 |
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
French
