Salade Niçoise

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 31%
  • Fat: 10.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.3g
  • Protein: 30g
  • Carbohydrate: 22g
  • Fiber: 4.5g
  • Cholesterol: 64mg
  • Iron: 4.4mg
  • Sodium: 458mg
  • Calcium: 127mg

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

Preparation

  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.
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