Grilled Tuna Niçoise Salad
Recipe courtesy of the American Diabetes Association and CanolaInfo.
3/4 pound small red potatoes
1/2 pound green beans, trimmed
4 tuna steaks (4 ounces each, about 3/4-inch thick)
Canola oil cooking spray
4 cups (2 ounces) baby spinach leaves
16 pitted kalamata olives, coarsely chopped
2 tablespoon canola oil
1 tablespoon water
2 tablespoon red wine vinegar
1/8 teaspoon salt
1/2 medium clove garlic, minced
1/8 teaspoon dried red pepper flakes
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
- Steam potatoes and green beans 6 minutes or just until tender. Drain and rinse with cold water, shaking off excess liquid.
- While vegetables cook, combine vinaigrette ingredients in a small jar, secure with lid, and shake well to blend completely. Set aside 1/4 cup vinaigrette and brush remaining vinaigrette (1 tablespoon) over fish.
- Coat a grill pan with canola oil cooking spray and heat over medium-high heat until hot. Grill tuna over high heat 3 minutes on each side or until medium-rare or desired degree of doneness. (Do not overcook or fish will be tough.)
- Divide greens equally on four serving plates. Arrange potatoes, green beans, and olives over greens. Drizzle 1 tablespoon vinaigrette evenly over each salad and top with tuna.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe; 1 1/2 cups salad and 1 tuna steak): Calories: 345; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 40mg; Total Carbs: 26g; Fiber: 5g; Protein: 29g; Sodium: 280mg.
Recipe and photograph courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.