3/4 lb small red potatoes, diced
1/2 lb green beans, trimmed
4 tuna steaks (4 oz each, about 3/4-in thick)
Canola oil cooking spray
4 cups (2 oz) baby spinach leaves
16 pitted kalamata olives, coarsely chopped
2 Tbsp canola oil
2 Tbsp red wine vinegar
1 Tbsp water
1/8 tsp salt
1/2 medium clove garlic, minced
1/8 tsp dried red pepper flakes
1 Tbsp chopped fresh oregano leaves or 1 tsp dried oregano leaves
Steam potatoes and green beans 6 minutes or until just tender. Drain and rinse with cold water, shaking off excess liquid.
While vegetables cook, combine vinaigrette ingredients in a small jar, secure with lid, and shake well to blend completely. Set aside 1/4 cup vinaigrette and brush remaining vinaigrette (1 Tbsp) over fish.
Coat a grill pan with cooking spray and heat over medium-high heat until hot. Grill tuna over high heat 3 minutes on each side or until medium-rare or desired degree of doneness. (Do not overcook or fish will be tough.
Divide greens equally on four serving plates. Arrange potatoes, green beans, and olives over greens. Drizzle 1 Tbsp vinaigrette evenly over each salad and top with tuna. Fresh tip Fish is always best if purchased and prepared the same day.
- Calories from Fat
- Total Fat
- 14 g
- Saturated Fat
- 2.2 g
- Trans Fat
- 0 g
- 40 mg
- 28 mg
- Total Carbohydrate
- 26 g
- Dietary Fiber
- 5 g
- 2 g
- 29 g