Olives, tuna steaks, potatoes, and green beans fill this salad dish with colorful ingredients that are packed with flavor.

Hugo Matheson & Kimbal Musk
Recipe by Cooking Light June 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 cup salad mixture, 1 steak, and 1 egg half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 6 ingredients in a small bowl, stirring well with a whisk. Set dressing aside.

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  • To prepare salad, bring 4 cups water to a boil in a large saucepan. Add beans; cook 2 minutes. Remove with a slotted spoon; plunge beans into ice water. Drain and set aside. Add potatoes to pan; cook 10 minutes or until tender. Drain potatoes, and set aside.

  • Prepare grill.

  • Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

  • Combine beans, potatoes, salad greens, olives, and dressing in a large bowl; toss well. Place salad mixture on a large platter. Arrange steaks and egg halves over salad mixture.

Nutrition Facts

295 calories; calories from fat 23%; fat 7.5g; saturated fat 1.7g; mono fat 3.6g; poly fat 1.1g; protein 44.5g; carbohydrates 10.1g; fiber 2.3g; cholesterol 183mg; iron 2.4mg; sodium 362mg; calcium 70mg.