Salade Niçoise

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 31 %
Fat 10.1 g
Satfat 2.2 g
Monofat 4.4 g
Polyfat 2.3 g
Protein 30 g
Carbohydrate 22 g
Fiber 4.5 g
Cholesterol 64 mg
Iron 4.4 mg
Sodium 458 mg
Calcium 127 mg

Ingredients

3 tablespoons fresh lemon juice
2 pounds tuna steaks (about 2 [8-ounce] steaks)
Freshly ground pepper
Cooking spray
10 small red potatoes (about 1 pound)
1/2 pound green beans, trimmed
4 cups torn romaine lettuce
4 cups trimmed watercress (about 1 bunch)
3 medium tomatoes, each cut into 6 wedges
3 hard-cooked large eggs, quartered lengthwise
1 small green bell pepper, cut into strips
1/2 cup niçoise olives
2 tablespoons capers
6 canned anchovy fillets

Preparation

Drizzle lemon juice over tuna; sprinkle with pepper. Marinate in refrigerator 15 minutes; discard lemon juice. Prepare grill or broiler; place tuna on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until medium-well. Break tuna into chunks; set aside.

Steam potatoes, covered, 3 minutes. Add green beans, and steam, covered, an additional 8 minutes or until vegetables are crisp-tender; cool.

Combine lettuce and watercress on a large serving platter. Arrange tuna, potatoes, green beans, tomatoes, eggs, and bell pepper over greens. Top with olives, capers, and anchovy fillets. Drizzle Garlic-Basil Vinaigrette over salad.

June 1997
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