Name: Warm Tuna Salad with Dried Tomatoes (Aha)
Ingredients: 3/4 lb Baby red potatoes; cut into bite size pieces; 8 oz Haricots verts OR fresh green beans; trimmed and cut into 1" pieces; 1/3 c Dried Tomatoes; 1 lb Tuna or swordfish steaks; Vegetable oil spray; 2 tb Fresh orange juice; 2 tb Fresh lemon juice; 1 tb Low sodium chicken broth; 1 ts Brown sugar; 1 ts Olive oil; 1 ts Anchovy paste; 1 Clove garlic; crushed or minced; 1/4 ts Dried thyme; crumbled; 4 c Torn lettuce; Boston or Bibb

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables, Meats		Lowfat, Shell-/fish, Salads	6	Servings

INGREDIENTS

3/4	lb	Baby red potatoes; cut into bite size pieces
8	oz	Haricots verts OR fresh green beans; trimmed and cut into 1" pieces
1/3	c	Dried Tomatoes
1	lb	Tuna or swordfish steaks
		Vegetable oil spray
2	tb	Fresh orange juice
2	tb	Fresh lemon juice
1	tb	Low sodium chicken broth
1	ts	Brown sugar
1	ts	Olive oil
1	ts	Anchovy paste
1		Clove garlic; crushed or minced
1/4	ts	Dried thyme; crumbled
4	c	Torn lettuce
		Boston or Bibb

INSTRUCTIONS

Bring a medium saucepan of water to a boil over high heat. Add potatoes,
haricots verts, and tomatoes. Reduce heat and simmer, covered, for 15 to 20
minutes, or until potatoes are just tender. Drain.
Meanwhile, rinse fish and pat dry with paper towels. Cut fish into 1/2-
inch cubes. Spray a medium skillet with vegetable oil spray and place over
medium-high heat. Cook fish for 2-4 minutes, or until tender, stirring
gently. In a large mixing bowl, combine warm potatoes, haricots verts, and
cooked fish. Coarsely chop tomatoes and add to potato mixture.
Wipe skillet clean and add the remaining ingredients except lettuce. Bring
to a boil over high heat, stirring constantly. Remove from heat. Pour over
tuna mixture and toss gently to coat. To serve warm, spoon tuna mixture
over lettuce; to serve chilled, cover and refrigerate the tuna mixture
separately from the lettuce. Before serving, toss tuna mixture and spoon
over lettuce.
Cook's tip on green beans: When choosing green beans, avoid those that are
bulging or leathery or that have brown spots.
Servings: 6 (1-1/2 cups per serving)
(PER SERVING - Calories: 184, Protein: 17g; Carbohydrates: 18g;
Cholesterol: 45mg; Sodium: 129mg; Total Fat: 5g (Saturated: 1g;
Polyunsaturated: 1g; Monounsaturated: 2g))
[ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster
Notes: This warm, low-fat version of the classic dish from the region of
Provence features robust dried tomatoes that soften while the potatoes and
green beans cook.
Recipe by: AROUND THE WORLD COOKBOOK, Amer Heart Assn
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 17,
1998

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