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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons fresh lemon juice |
2 pounds tuna steaks (about 2 steaks) |
freshly ground pepper |
cooking spray |
10 small red potatoes (about 1 pound) |
1/2 pound green beans, trimmed |
4 cups torn romaine lettuce |
4 cups trimmed watercress (about 1 bunch) |
3 medium tomatoes, each cut into 6 wedges |
3 hard-cooked large eggs, quartered lengthwise |
1 small green bell pepper, cut into strips |
1/2 cup niçoise olives |
2 tablespoons capers |
6 canned anchovy fillets |
garlic-basil vinaigrette |
Directions:
1. Drizzle lemon juice over tuna; sprinkle with pepper. Marinate in refrigerator 15 minutes; discard lemon juice. Prepare grill or broiler; place tuna on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until medium-well. Break tuna into chunks; set aside.
2. Steam potatoes, covered, 3 minutes. Add green beans, and steam, covered, an additional 8 minutes or until vegetables are crisp-tender; cool.
3. Combine lettuce and watercress on a large serving platter. Arrange tuna, potatoes, green beans, tomatoes, eggs, and bell pepper over greens. Top with olives, capers, and anchovy fillets. Drizzle Garlic-Basil Vinaigrette over salad.
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