Name: Fresh Tuna Salad
Ingredients: 1 1/2 c Cubed red potato; 1/2 inch cubes; Cooking spray; 8 oz Tuna Steak; 1 inch thick; 2 tb Chopped fresh parsley; 1 1/2 tb White vinegar; 1 1/2 tb Water; 1 1/2 ts Dijon mustard; 1 1/2 ts Olive oil; 1/4 ts Salt; 1/4 ts Pepper; 1 c Seedless red grapes; halved crosswise; Romaine lettuce leaves

You see, doing good in dependence on God does just the opposite of paying Him back. All Christian labor for Him is a gift from Him. Good deeds when done as a pure act of His grace do not pay back grace, but borrow more grace from Him. Without God’s grace we would not and could not serve Him. Therefore, even our service does not put Him in debt to us, but rather puts us deeper in debt to His grace. And that is where God wants us to be throughout eternity.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Luncheon, Salads, Fruits, Light meals, Low fat	2	Servings

INGREDIENTS

1 1/2	c	Cubed red potato; 1/2 inch cubes
		Cooking spray
8	oz	Tuna Steak; 1 inch thick
2	tb	Chopped fresh parsley
1 1/2	tb	White vinegar
1 1/2	tb	Water
1 1/2	ts	Dijon mustard
1 1/2	ts	Olive oil
1/4	ts	Salt
1/4	ts	Pepper
1	c	Seedless red grapes; halved crosswise
		Romaine lettuce leaves

INSTRUCTIONS

1. Place potato in a saucepan; cover with water, and bring to a boil. Cook
15 minutes or until tender. Drain and set aside.
2. Coat a small nonstick skillet with cooking spray; place over medium-high
heat until hot. Add tuna, and cook 3 minutes on each side until medium-rare
or to desired degree of doneness. Break tuna into chunks.
3. Combine parsley and next 6 ingredients (parsley through pepper) in a
medium bowl; stir well with a whisk. Add potato, tuna, and grapes; toss
gently to coat. Serve on lettuce-lined plates.
Yield: 2 servings (serving size: 1 1/2 cups).
CALORIES 320 (28% from fat); PROTEIN 29g; FAT 9.8g (sat 2.3g, mono 4.3g,
poly 2.2g); CARB 29.3g; FIBER 2.4g; CHOL 43mg; IRON 2.5mg; SODIUM 458mg;
CALCIUM 21mg.
Typos by Gail Shermeyer <[email protected]>
NOTES : Cal 283.3, Fat 9.5g, Carb 22.6g, Fib 2g, Pro 28.1g, Sod 365mg, CFF
29.7%.
Recipe by: Cooking Light Magazine, July/August, 1996
Posted to Digest eat-lf.v097.n015 by Reggie Dwork <[email protected]> on
Jan 16, 1998

A Message from our Provider:

“Times change, God doesn’t.”