Recipe Summary test

2 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 5 ingredients in a small jar; cover tightly, and shake vigorously. Set aside.

  • Wash beans; remove ends. Arrange beans in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp-tender. Drain.

  • Wash potatoes. Cook in boiling water to cover 20 minutes or just until tender. Drain and cool slightly. Cut potatoes into 1/4-inch-thick slices.

  • Combine green beans, potato, sweet red pepper, and onion; toss gently. Add half of vinegar mixture; toss gently. Cover and chill 2 hours.

  • Brush tuna steak with 1/2 teaspoon olive oil. Place on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into pieces.

  • Place spinach on a serving plate. Arrange green bean mixture, tuna, tomato, and olives evenly over spinach. Drizzle remaining vinegar mixture evenly over salad.


Cooking Light Light Cooking for Two

Nutrition Facts

234 calories; calories from fat 29%; fat 7.5g; saturated fat 1.5g; protein 23.4g; carbohydrates 17.9g; cholesterol 33mg; sodium 211mg.