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Salad Nicoise

Yield 2 servings.

Ingredients

  • 3 tablespoons white wine vinegar
  • 2 tablespoons water
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon freshly ground pepper
  • 1/4 pound fresh green beans
  • 2 small round red potatoes (about 1/4 pound)
  • 2 tablespoons julienne-sliced sweet red pepper
  • 1 tablespoon chopped purple onion
  • 1 (6-ounce) tuna steak (3/4 inch thick)
  • 1/2 teaspoon olive oil
  • Vegetable cooking spray
  • 2 cups torn fresh spinach
  • 4 cherry tomatoes, quartered
  • 1 tablespoon sliced ripe olives

Nutrition Information

  • calories 234
  • caloriesfromfat 29 %
  • fat 7.5 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.4 g
  • carbohydrate 17.9 g
  • fiber 0.0 g
  • cholesterol 33 mg
  • iron 0.0 mg
  • sodium 211 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a small jar; cover tightly, and shake vigorously. Set aside.

  2. Wash beans; remove ends. Arrange beans in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp-tender. Drain.

  3. Wash potatoes. Cook in boiling water to cover 20 minutes or just until tender. Drain and cool slightly. Cut potatoes into 1/4-inch-thick slices.

  4. Combine green beans, potato, sweet red pepper, and onion; toss gently. Add half of vinegar mixture; toss gently. Cover and chill 2 hours.

  5. Brush tuna steak with 1/2 teaspoon olive oil. Place on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into pieces.

  6. Place spinach on a serving plate. Arrange green bean mixture, tuna, tomato, and olives evenly over spinach. Drizzle remaining vinegar mixture evenly over salad.

Cooking Light Light Cooking for Two