Insalata completa

6 Servings

Ingredients

Quantity Ingredient
⅔ cup Finely chopped green bell pepper
⅔ cup Finely chopped red bell pepper
½ cup Finely chopped purple onion
2 tablespoons Minced fennel leaves
3½ tablespoon Red wine vinegar
1 tablespoon Extra-virgin olive oil
½ teaspoon Sugar
¼ teaspoon Salt
½ pounds Fresh green beans
1½ cup Cubed peeled baking potato, (1/2-inch) (1/2 pound)
1 cup Thinly sliced fennel bulb
2 larges Ripe tomatoes, each cut into 12 wedges
6 Tuna steaks, (4-ounce) (3/4 inch thick)
18 Kalamata olives

Directions

Combine the first 8 ingredients in a bowl; stir well, and set aside.

Wash beans; trim ends, and remove strings. Set aside.

Arrange potato in a vegetable steamer over boiling water; cover and steam 8 minutes. Add beans to steamer; cover and steam 8 minutes.

Combine potato, beans, fennel, and tomato wedges in a large bowl. Add 1 cup bell pepper mixture; stir well. Place a large nonstick skillet over medium-high heat until hot. Add tuna; cook 4 minutes on each side or until medium-rare. Yield: 6 servings.

Per serving: 347 Calories; 12g Fat (32% calories from fat); 42g Protein; 17g Carbohydrate; 65mg Cholesterol; 286mg Sodium NOTES : This salad combines the signature flavors of the Mediterranean tomatoes, olives, and fresh fennel. It's a favorite in trattorias on the Italian Riviera. To serve, arrange 1-⅓ cups potato mixture, 1 tuna steak, 2 tablespoons bell pepper mixture, and 3 olives on each of 6 plates.

Recipe by: Cooking Light, Sept 1994, page 94 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.

Related recipes