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Salad Niçoise

Yield 2 servings

Ingredients

  • 3 small round red potatoes, sliced
  • 1/4 pound fresh green beans, trimmed
  • 1 (8-ounce) tuna steak (3/4 inch thick)
  • 1/3 cup white wine vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 2 cups torn Bibb lettuce or leaf lettuce
  • 1 medium tomato, cut into 8 wedges
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 279
  • caloriesfromfat 20 %
  • fat 6.2 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.5 g
  • carbohydrate 26.5 g
  • fiber 3.8 g
  • cholesterol 43 mg
  • iron 0.0 mg
  • sodium 173 mg
  • calcium 0.0 mg

How to Make It

  1. Arrange potato and green beans on one side of a steamer basket over boiling water in a Dutch oven. Place tuna on opposite side of basket. Cover and steam 8 to 10 minutes or until fish flakes easily when tested with a fork. Set tuna aside to cool. Plunge steamed potato and green beans into ice water to cool.

  2. While tuna and vegetables steam, combine vinegar, lemon juice, and mustard in a jar; cover tightly, and shake vigorously.

  3. Place lettuce on a serving platter. Drain potato and beans; arrange over lettuce. Flake tuna, and place on salad; add tomato wedges. Drizzle with vinegar mixture. Sprinkle with freshly ground black pepper.

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