Tuna Salad W/Tuna Steaks

Tuna Salad

4 servings

Broil: 8 minutes
Prep: 30 minutes

Ingredients
1 pound fresh or frozen tuna steaks, cut 1 inch thick
3 tablespoons sherry vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon-style mustard
2 tablespoons olive oil
1 anchovy fillet, rinsed and mashed
Salt
Black pepper
8 ounces tiny new potatoes, quartered
6 ounces green beans
6 cups Bibb or Boston lettuce leaves
3/4 cup thinly sliced radishes
1/2 cup ni��oise olives or black ripe olives, pitted

Directions
Thaw fish, if frozen. Rinse fish; pat dry. For dressing, in a small bowl combine vinegar and shallots. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy; season to taste with salt and black pepper. Remove 1 tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve.
Brush the 1 tablespoon dressing over both sides of fish. Place fish on the greased, unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Cut fish into slices.
Meanwhile, in a medium saucepan cook potatoes in boiling water for 7 minutes. Add green beans; cook for 2 minutes more or until potatoes are tender. Drain and cool slightly.

To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes, and, if desired, the olives on 4 dinner plates.
Serve with the remaining dressing.

Nutritional Information

Nutrition facts per serving:

Servings Per Recipe 4 servings

Calories 288
Total Fat (g) 10
Saturated Fat (g) 1
Monounsaturated Fat (g) 7
Polyunsaturated Fat (g) 1
Cholesterol (mg) 51
Sodium (mg) 413
Carbohydrate (g) 20
Total Sugar (g) 2
Fiber (g) 4
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 39
Calcium (DV%) 10
Iron (DV%) 17
Starch (d.e.) .5
Vegetables (d.e.) 2
Very Lean Meat (d.e.) 3.5
Fat (d.e.) 1.5

*Percent Daily Values are based on a 2,000 calorie diet