4 cups cubed red potato (about 1 1/4 pounds)
1/2 cup pound green beans, trimmed
1 (8-ounce) tuna steak (about 3/4-inch thick)
Cooking spray
1/2 cup vertically sliced red onion
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups gourmet salad greens
1 cup cherry tomatoes, halved
1/4 cup nicoise olives
Cook the potato in boiling water for 6 minutes or until tender; remove with a slotted spoon. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Drain.
Prepare grill or broiler.
Place the fish on a grill rack or broiler pan coated with cooking spray; cook for 3 minutes on each side or until desired degree of doneness. Cut fish in to 1-inch chunks.
Combine potato, fish, onion, parsley, and tarragon in a large bowl. Combine the broth and next 5 ingredients (broth through pepper); stir well with a whisk. Pour 1/2 cup broth mixture over potato, and toss well.
Divide beans, greens, and tomatoes evenly among 4 plates. Top each serving with 1 1/2 cups potato mixture and 1 tablespoon olives. Drizzle 1 tablespoon of remaining broth mixture over each serving.
Yield: 4 servings
Source: Cooking Light, August 2000
| Salad Recipes | Index of Recipes |
If you have questions or comments, please call Wellness at 556.3334, e-mail us at wellness@iwu.edu, or stop by our office in the Shirk Center.