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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 small round red potatoes, sliced |
1/4 pound fresh green beans, trimmed |
1 (8-ounce) tuna steak (3/4 inch thick) |
1/3 cup white wine vinegar |
1 1/2 tablespoons lemon juice |
1 1/2 teaspoons dijon mustard |
2 cups torn bibb lettuce or leaf lettuce |
1 medium tomato, cut into 8 wedges |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Arrange potato and green beans on one side of a steamer basket over boiling water in a Dutch oven. Place tuna on opposite side of basket. Cover and steam 8 to 10 minutes or until fish flakes easily when tested with a fork. Set tuna aside to cool. Plunge steamed potato and green beans into ice water to cool.
2. While tuna and vegetables steam, combine vinegar, lemon juice, and mustard in a jar; cover tightly, and shake vigorously.
3. Place lettuce on a serving platter. Drain potato and beans; arrange over lettuce. Flake tuna, and place on salad; add tomato wedges. Drizzle with vinegar mixture. Sprinkle with freshly ground black pepper.
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