|⅔ cup||Finely chopped green bell pepper|
|⅔ cup||Finely chopped red bell pepper|
|½ cup||Finely chopped purple onion|
|2 tablespoons||Minced fennel leaves|
|3½ tablespoon||Red wine vinegar|
|1 tablespoon||Extra-virgin olive oil|
|½ pounds||Fresh green beans|
|1½ cup||Cubed peeled baking potato, (1/2-inch) (1/2 pound)|
|1 cup||Thinly sliced fennel bulb|
|2 larges||Ripe tomatoes, each cut into 12 wedges|
|6||Tuna steaks, (4-ounce) (3/4 inch thick)|
Combine the first 8 ingredients in a bowl; stir well, and set aside.
Wash beans; trim ends, and remove strings. Set aside.
Arrange potato in a vegetable steamer over boiling water; cover and steam 8 minutes. Add beans to steamer; cover and steam 8 minutes.
Combine potato, beans, fennel, and tomato wedges in a large bowl. Add 1 cup bell pepper mixture; stir well. Place a large nonstick skillet over medium-high heat until hot. Add tuna; cook 4 minutes on each side or until medium-rare. Yield: 6 servings.
Per serving: 347 Calories; 12g Fat (32% calories from fat); 42g Protein; 17g Carbohydrate; 65mg Cholesterol; 286mg Sodium NOTES : This salad combines the signature flavors of the Mediterranean tomatoes, olives, and fresh fennel. It's a favorite in trattorias on the Italian Riviera. To serve, arrange 1-⅓ cups potato mixture, 1 tuna steak, 2 tablespoons bell pepper mixture, and 3 olives on each of 6 plates.
Recipe by: Cooking Light, Sept 1994, page 94 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.
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