Warm tuna salad with dried tomatoes (aha)

6 Servings

Ingredients

Quantity Ingredient
¾ pounds Baby red potatoes; cut into bite size pieces
8 ounces Haricots verts OR fresh green beans; trimmed and cut into 1\" pieces
⅓ cup Dried Tomatoes
1 pounds Tuna or swordfish steaks
Vegetable oil spray
2 tablespoons Fresh orange juice
2 tablespoons Fresh lemon juice
1 tablespoon Low sodium chicken broth
1 teaspoon Brown sugar
1 teaspoon Olive oil
1 teaspoon Anchovy paste
1 Clove garlic; crushed or minced
¼ teaspoon Dried thyme; crumbled
4 cups Torn lettuce
Boston or Bibb

Directions

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 ½- 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 (1-½ 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 ] >>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@...> on Apr 17, 1998

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