| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Fish, Luncheon, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Idaho baking potatoes; baked |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Dried thyme |
| 8 |
oz |
Cooked green beans; trimmed, cut into 1-inch pieces |
| 1 |
lg |
Tomato; diced |
| 1/2 |
c |
Diced peeled and seeded cucumber |
| 1/2 |
c |
Diced red bell pepper |
| 6 |
oz |
Water-packed chunk white tuna, drained |
| 1 |
|
Hard-boiled egg; diced |
| 2 |
|
Anchovy fillets; finely chopped, optional |
INSTRUCTIONS
1. In large bowl, whisk oil, vinegar, mustard, salt, pepper and thyme. Stir
in green beans, tomato, cucumber, bell pepper and tuna; toss to coat
thoroughly with dressing.
2. Cut baked potatoes lengthwise, cutting almost to base of potato. Mash
slightly with fork, leaving in skins. Spoon tuna mixture over each potato,
dividing evenly.
3. Garnish with egg and anchovies.
Makes 4 servings. Preparation time: About 30 minutes.
Per serving: About 294 cal, 18 g pro, 47 g car, 5 g fat, 16% cal from fat,
24 mg cholesterol, 862 mg sod, 7 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997
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