Recipe by Cooking Light April 2002

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam haricots verts, covered, 3 minutes. Drain and rinse with cold water

    Advertisement
  • Sprinkle tuna with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add tuna; cook 3 minutes on each side until desired degree of doneness. Remove from pan; cut into bite size pieces; place in a large bowl. Add haricots verts, radicchio, and beans, toss well.

  • Add bacon to pan; cook over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad; toss to coat. Serve immediately.

Nutrition Facts

221 calories; calories from fat 28%; fat 6.8g; saturated fat 2.2g; mono fat 2.5g; poly fat 1.7g; protein 19.9g; carbohydrates 20g; fiber 5.9g; cholesterol 32mg; iron 2.6mg; sodium 469mg; calcium 70mg.
Advertisement