| 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 <4paws@netrax.net> 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 <reggie@reggie.com> on Jan 16, 1998
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