Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

This flavor-packed dish combines tuna, hard boiled eggs, potatoes, and lots of veggies.

Mary Drennen
Recipe by Cooking Light August 2012

Gallery

Credit: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl

Recipe Summary

Yield:
Serves 4 (serving size: about 2 ounces tuna, 3 egg slices, 1/3 cup potatoes, 1/4 cup beans, and 2 tablespoons tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

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  • Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.

  • Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.

  • Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.

Nutrition Facts

311 calories; fat 14.7g; saturated fat 2.6g; mono fat 9.4g; poly fat 2g; protein 25.7g; carbohydrates 16.8g; fiber 2.4g; cholesterol 175mg; iron 2.7mg; sodium 596mg; calcium 68mg.
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