GRILLED TUNA NICOISE SALAD
Steps:
- Prepare grill to high heat. Scrub potatoes. Place wet potatoes in an 8-inch square baking dish; cover with wax paper. Microwave at high 3 minutes. Add beans to dish; cover. Microwave at high 3 minutes or until vegetables are tender; drain. Rinse with cold water. While vegetables cook, combine the dressing and tarragon. Set aside 1/4 cup dressing mixture; brush remaining dressing mixture over fish. Grill steaks over high heat 3 minutes on each side or until medium-rare (140º to 145º) or desired degree of doneness. (Do not overcook or fish will be tough.) Arrange greens on 4 serving plates. Drain potatoes and green beans; thinly slice potatoes. Arrange potatoes, green beans, egg, and olives over greens. Top each salad with a steak; sprinkle with capers. Drizzle with reserved dressing. Yield: 4 servings (serving size: 1 steak, 2 cups salad greens, 4 olives, and 1 1/2 teaspoons capers) NUTRITION PER SERVING CALORIES 437(22% from fat); FAT 10.6g (sat 1.9g,mono 4g,poly 3.5g); PROTEIN 57.3g; CHOLESTEROL 152mg; CALCIUM 146mg; SODIUM 706mg; FIBER 6.2g; IRON 4.2mg; CARBOHYDRATE 26.1g Karen Levin Cooking Light, MAY 2005
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