Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

295 calories; calories from fat 31%; fat 10.1g; saturated fat 2.2g; mono fat 4.4g; poly fat 2.3g; protein 30g; carbohydrates 22g; fiber 4.5g; cholesterol 64mg; iron 4.4mg; sodium 458mg; calcium 127mg.