Makes 4 servings (4 ounces tuna and 11/3 cups salad mixture per serving)
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1 tablespoon minced fennel leaves
2 tablespoons plus 1 teaspoon red wine vinegar
1 tablespoon extra-virgin olive oil
1/3 teaspoon sugar
1/4 teaspoon salt (omit if on a low-sodium diet)
1/3 pound fresh green beans
1 cup peeled, cubed (1/2-inch) baking potato
3/4 cup thinly sliced fennel bulb
2 large ripe tomatoes, each cut into 12 wedges
4 (4-ounce) tuna steaks (about 3/4-inch thick)
12 kalamata olives
Combine the first eight ingredients in a bowl. Stir well, and set aside. Wash green beans; trim ends and remove strings. Set aside. Arrange potato in a vegetable steamer over boiling water; cover and steam for 8 minutes. Add beans to steamer; cover and steam for 8 more minutes. Combine potato, beans, fennel, and tomato wedges in a large bowl. Add the bell pepper mixture; stir well. Place a large nonstick skillet over medium-high heat until hot. If desired, spray pan with nonstick cooking spray and then add tuna; cook for 4 minutes on each side or until medium-rare.
To serve, arrange 11/3 cups vegetable mixture, 1 tuna steak,and 3 olives on each of four plates.
Nutrition information per serving: calories: 233, fat: 8 grams, saturated fat:1.5 grams, monounsaturated fat: 3 grams, polyunsaturated fat: 2 grams, carbohydrates: 11 grams, fiber: 2 grams, cholesterol: 44 milligrams, sodium: 191 milligrams, protein: 28 grams
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