| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
Fish and, Seafood |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Finely chopped green bell pepper |
| 2/3 |
c |
Finely chopped red bell pepper |
| 1/2 |
c |
Finely chopped purple onion |
| 2 |
tb |
Minced fennel leaves |
| 3 1/2 |
tb |
Red wine vinegar |
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
lb |
Fresh green beans |
| 1 1/2 |
c |
Cubed peeled baking potato, (1/2-inch) (1/2 pound) |
| 1 |
c |
Thinly sliced fennel bulb |
| 2 |
lg |
Ripe tomatoes, each cut into 12 wedges |
| 6 |
|
Tuna steaks, (4-ounce) (3/4 inch thick) |
| 18 |
|
Kalamata olives |
INSTRUCTIONS
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 1-1/3 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@digex.net on Jan 28, 1997.
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