Healthy Skewered Tuna Niçoise: Recipe & Instructions

INGREDIENTS

1/2 cup olive oil 1/4 cup balsamic vinegar 3 cloves garlic, chopped 1 tablespoon chopped fresh rosemary 1/2 teaspoon black pepper 1 pound tuna steaks, cut into 1-1/2-inch chunks 1‑1/2 pounds medium red potatoes, quartered 1 large red onion, cut into 8 equal wedges 1/2 pound green beans, trimmed and cut into 2-inch lengths 8 cups mixed lettuces 1 large tomato, cut into 8 wedges 12 ripe olives, quartered 2 hard-cooked egg whites, slivered 1 tablespoon drained capers

PREPARATION:

1. Combine oil, vinegar, garlic, rosemary and pepper in food processor or blender; process until rosemary is finely minced. Place 1/4 cup dressing in medium bowl. Add tuna; turn to coat. Cover and refrigerate 1 hour. Pour remaining dressing into jar with tight-fitting lid. Set aside.
2. Cook potatoes in boiling water 6 minutes or until just tender. Transfer to medium bowl; add onion. Shake dressing and pour about 2 tablespoons over potato mixture; toss gently to coat.
3. Add green beans to simmering water; cook 3 minutes or until crisp-tender. Drain and rinse under cold water.
4. Thread potatoes and onion onto skewers. Thread tuna onto separate skewers. Grill vegetables over medium-hot coals about 10 minutes or until well browned. Grill tuna 6 to 8 minutes or until fish flakes when tested with fork.
5. Toss lettuce with 1/4 cup dressing; transfer to large platter. Toss green beans with remaining dressing; arrange over lettuce. Remove tuna, potatoes and onion from skewers; place on salad. Garnish with tomato, olives, egg whites and capers.

This recipe appears in: French NUTRITIONAL INFORMATION: Sodium 137 mg Protein 21 g Fiber 2 g Carbohydrate 32 g Cholesterol 33 mg Total Fat 21 g Calories 390 DIETARY EXCHANGE: Fat 3 Meat 2 Starch 2