Mediterranean tuna salad - bon appetit

2 servings

Ingredients

Quantity Ingredient
¼ pounds Green beans, trimmed
¾ cup Olive oil
1 tablespoon Plus 1 t drained capers, very coarsely chopped
1 tablespoon Salt
1 tablespoon Coarsely ground white pepper
2 tablespoons Fresh lime juice
1 tablespoon White wine vinegar
1½ cup Drained canned cannellini beans or Great Northern beans
1 Red bell pepper, cut julienne
1 large Head butter lettuce
4 ounces Feta cheese, crumbled
½ small Red onion, thinly sliced
2 smalls Plum tomatoes, quartered
2 Hard-cooked eggs, peeled and cut into quarters
2 1-inch-thick 4-oz yellow fin tuna or mahimahi fillets
1 tablespoon Cracked white peppercorns
16 Nicoise olives* or other black imported olives
1 tablespoon Chopped fresh parsley (preferably Italian)
2 Fresh parsley sprigs (preferably Italian)

Directions

Blanch green beans in saucepan of boiling water until just tender, about 3 minutes. Drain. Refresh under cold water and drain again.

Halve beans lengthwise. Transfer to small bowl.

Mix oil, capers, salt and pepper in another small bowl. Pour 3 table- spoons over green beans; toss to coat. Mix lime juice and vinegar into remaining oil mixture. Toss cannellini with 3 T dressing in medium bowl. Toss red bell pepper with 3 T dressing in another medium bowl.

Cover salads and let stand 1 hour. (Can be prepared 2 days ahead.

Refrigerate salads. Cover remaining dressing and let stand at room temperature.)

Arrange 1 lettuce leaf at each end of each oval plate. Tear remaining lettuce into bite-size pieces. Mound lettuce in center of plates.

Arrange green beans, cannellini, red bell pepper, feta and onion in rows across lettuce, leaving center portion of lettuce uncovered.

Place tomatoes and eggs at ends of plates.

Preheat broiler. Dredge fish in 2 tablespoons dressing. Rub cracked peppercorns into one side of fish. Broil pepper side up 2 minutes.

Turn fish over and cook about 2 more minutes for medium. Arrange fish atop lettuce in center of plates. Garnish with olives. Mix chopped parsley into remaining dressing. Drizzle over salads. Garnish fish with parsley sprigs and serve.

*Available at specialty foods stores.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

Related recipes