Skewered Tuna Niçoise
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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:
| 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 |