Tuna Salad Nicoise (broil) -- e-w
Source of Recipe
BH&G New Dieter�s Cookbook 2003
Tuna Salad Nicoise (broil) -- e-w
Serves: 4
1 lb. fresh � or � frozen tuna steaks, 1-inch thick
3 T. sherry vinegar
2 T. finely chopped shallots
1 T. Dijon-style mustard
2 T. olive oil
1 anchovy fillet, rinsed and mashed
Black pepper
8 oz. tiny new potatoes, quartered
6 oz. green beans
6 c. Bibb � or � Boston lettuce leaves
3/4 c. thinly sliced radishes
1/2 c. pitted nicoise olives � or � ripe olives, pitted
Thaw fish if frozen. Rinse fish; pat dry. For Dressing: In a small mixing 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 pepper. Remove 1 Tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve.
Preheat broiler. Brush the 1 Tablespoon of dressing over both sides of the fish. Place fish on the greased unheated rack of a broiler pan. Broil about 4-in. from heat for 8 to 12 minutes or until fish flakes easily when tested with a fork; gently turning once halfway through broiling. Cut fish into slices.
Meanwhile, in a medium saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook for 2 minutes more or until the potatoes are tender. Drain and cool slightly.
To Serve: Arrange fish, potatoes, green beans, lettuce leaves, radishes, and olives on 4 dinner plates. Serve with remaining dressing.
One serving equals: 280 calories�10 gm fat (1 gm saturated�51 mg cholesterol�400 mg sodium�17 gm carbohydrate�4 gm fiber�30 gm protein +++EXC: 2 vegetable�1/2 starch�3-1/2 meat�1 fat +++WWP:6
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