| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables, Meats | Lowfat, Salads, Shell-/fish | 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 | T | Fresh orange juice |
| 2 | T | Fresh lemon juice |
| 1 | T | Low sodium chicken broth |
| 1 | t | Brown sugar |
| 1 | t | Olive oil |
| 1 | t | Anchovy paste |
| 1 | Clove garlic, crushed or | |
| minced | ||
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 9.8mg
Sodium: 202.3mg
Potassium: 351.4mg
Carbohydrates: 10.2g
Fiber: 4.4g
Sugar: 4.4g
Protein: 4.9g