1 tablespoon plus 1 teaspoon olive oil, plus more for brushing grill
1 pound tuna, cut into 1-inch pieces
6 kalamata olives, pitted and chopped
8 (8-inch) wooden skewers, soaked in water 30 minutes
1 pint cherry tomatoes (about 1/2 pound)
1 red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch-thick rounds
1 small yellow summer squash, cut into 1/2-inch rounds
2 large hard-cooked eggs, peeled and quartered
How to Make It
Cover potatoes with 2 inches water in a small saucepan; bring to a boil. Simmer 15 minutes or until fork-tender; drain and transfer to a bowl, reserving cooking water. Halve potatoes, and toss in 1 tablespoon vinegar. Arrange on a platter.
Add the green beans to simmering water; cook 4 minutes or until crisp-tender. Drain; rinse with cold water until cool. Transfer to platter.
Preheat grill, and lightly oil rack.
Whisk together remaining 1 tablespoon vinegar with mustard in a small bowl, and add olive oil in a slow stream until well-combined. Transfer 2 teaspoons vinaigrette to a bowl, and toss with tuna to coat. Whisk remaining vinaigrette with 1 tablespoon hot water and olives.
Drain skewers; thread 2 with tuna and remainder with vegetables. Grill fish and vegetables, turning occasionally, over moderate heat 6–8 minutes or until fish is cooked through and vegetables are tender. Remove from skewers; place on platter with eggs. Drizzle with vinaigrette.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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