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Salade Niçoise

Yield 6 servings

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
  • Garlic-Basil Vinaigrette

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.