This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish.”
-Mark Twain, Author
I was inspired to create this recipe from one that I came across in a magazine or cookbook. I can't recall where, exactly, but I do remember that I didn't like how that recipe was done. The only thing that I liked was the title (which was not Tuna Nicoise but something similar). I knew immediately what this recipe should be like and this is the result. It's a little higher in fat than I usually target at almost 40% of the RDA, but there's 12 grams of monounsaturated fat.
it really needs all that, though, to have the great fruity olive oil flavor come through in the vinaigrette. Choose the best quality oil you can for this recipe. You'll be glad you did.
Servings: 2 | Serving size: 4 ounces fish with vegetables
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe is great served chilled.
|12 ounces||red potatoes (cut into 1/2 inch dice)|
|6 ounces||whole green beans|
|2 Tbsp||olive oil|
|1 Tbsp||white wine vinegar|
|1 small||shallot (minced)|
|2 large||black olives (minced)|
|8||grape or cherry tomatoes|
|1 Tbsp||fresh oregano|
|fresh ground black pepper (to taste)|
|spray olive oil|
|2 4 ounce||tuna steaks|
Place the water in a large skillet over high heat. When it is at a slow boil, add the diced potatoes. Cook for about 10 minutes. Don't allow the water to come to a full boil, but simmer slowly.
When the potatoes are al dente, scoop them out of the water to a strainer. Add the green beans to the remaining hot water and blanch until slightly tender.
While the beans are cooking, place the olive oil, vinegar, shallot, olives, oregano, salt and pepper in a large glass bowl and whisk until blended.
Use the tip of a sharp knife and gently pierce the tomatoes with a single 1/8th inch slit for each. Add the tomatoes to the bowl. When the beans are done, drain them and place them in the glass bowl along with the potatoes. Toss to coat well. Place the bowl in the microwave and set the timer for 1 minute but don't start it just yet.
Wipe the skillet clean and place it over high heat. Spray lightly with olive oil and when the pan is hot add the tuna steaks. Sear for about 3 – 4 minutes on each side.
In the last minute of cooking, start the microwave to heat the sauce and veggies. When done place the tuna on a plate and top with the nicoise vegetables and sauce.
Serving size: 4 ounces tuna with vegetables
|Calories 462||Calories from Fat 177|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 41g||14%|
|Dietary Fiber 7g||27%|
|Vitamin A 78%||Vitamin C 63%|
|Calcium 9%||Iron 23%|
|Vitamin K 33 mcg||Potassium 1460 mg|
|Magnesium 28 mg|