Ingredients
- 12 ounces tiny new potatoes
- 2 eggs
- 8 ounces green beans
- 8 ounces fresh tuna
- 1 to 2 slices red onion, 1/2 cup chopped
- 3 to 4 large basil leaves, 2 tablespoons chopped
- 6 oil-cured black olives
- 2 ripe medium tomatoes
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- 2 teaspoons capers
- Freshly ground black pepper to taste
- ⅛ teaspoon salt
- 4 soft lettuce leaves, like Boston or bibb
- Nutritional Information
Nutritional analysis per serving (2 servings)
475 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 41 grams protein; 230 milligrams cholesterol; 473 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Scrub but do not peel potatoes; cook with eggs in pot large enough to hold potatoes, eggs and green beans.
- Turn on broiler if using.
- Trim green beans. Add them after the potatoes and eggs have cooked about 12 minutes.
- Prepare stovetop grill, if using. Grill or broil tuna, following Canadian rule: measure fish at thickest part, and cook 8 to 10 minutes per inch, turning once.
- Finely chop onion.
- Wash, dry and cut basil leaves into thin strips; pit olives.
- Wash, trim and cut tomato into wedges.
- In small bowl whisk lemon juice, olive oil, mustard and anchovy paste. Stir in capers, onion, basil and olives.
- When green beans are cooked, drain and cut in half crosswise. When potatoes are cooked, drain and quarter or halve. When eggs are cooked, drain and run under cold water; shell and discard one yolk. Cut remaining whole egg and white in quarters.
- When tuna is ready, cut into bite-size pieces.
- Arrange tuna, potatoes, green beans, eggs and tomatoes on lettuce leaves on a platter; spoon with dressing. Season with salt and pepper.
40 minutes
Dining and Cooking