Prep: 25 minutes; Cook: 35 minutes.

Recipe by Health July 2009


Credit: Quentin Bacon

Recipe Summary

Makes 4 servings (serving size: 1/4 of tuna, salad, and egg)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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

Nutrition Facts

347 calories; fat 14g; saturated fat 3g; mono fat 7g; poly fat 3g; protein 34g; carbohydrates 21g; fiber 5g; cholesterol 149mg; iron 3mg; sodium 255mg; calcium 66mg.