Prep Time: 30 min
Cooking Time: 10 min
Ingredients
Directions
Preparation
1. Whisk lemon juice, oil, shallot, thyme, basil and mustard in medium bowl. Season with salt and pepper and set aside. Put tuna steaks in shallow dish and drizzle with 2 tablespoons of vinaigrette, cover and chill for 30 minutes.
2. While tuna marinates, bring potatoes and 2 quarts cold water to boil in a large pot. Add 1 teaspoon salt and cook until potatoes are tender, 5-8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 2 tablespoons vinaigrette and set aside.
3. Return water to boil; add green beans and cook until tender, crisp, 3-5 minutes. Drain and let stand on paper towel until just cool.
4. Toss lettuce with remaining vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter or 4 individual serving plates. Cut grilled tuna steaks into 1/4 inch thick slices and place in center of lettuce. Add tomatoes, red onion, green beans, potato wedges, egg and olives to top of lettuce in “wagon-wheel” fashion around the tuna. Sprinkle salad with capers and serve.
*May substitute Newman’s Own Light Vinaigrette or your own favorite bottle of light vinaigrette.
Nutrition Facts
Calories: 380
Fat: 15 g
Carbohydrates: 25 g
Sodium: 580 mg
Fiber: 5 g
Protein: 34 g
Cholesterol: 145 mg