Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Warm Tuna Salad with Dried Tomatoes
Around the World Cookbook: Healthy Recipes with International Flavor

  • Ingredients

  • 3/4 pounds Ruby Gold™ Potatoes cut into bite size pieces
  • 8 ounces Green Beans or Haricots Verts trimmed and cut into 1 inch pieces
  • 1/3 cup Dried Red Tomatoes
  • 1 pound Tuna or Swordfish Steaks
  • Vegetable Oil Spray
  • 2 tablespoons Orange Juice (Fresh)
  • 2 tablespoons Organic Lemon Juice (Fresh)
  • 1 tablespoon Chicken Broth (Low Sodium)
  • 1 teaspoon Brown Sugar
  • 1 teaspoon Olive Oil
  • 1 teaspoon Anchovy Paste
  • 1 clove Organic Garlic crushed and minced
  • 1/4 teaspoon Thyme (Dried) crumbled
  • 4 cups Organic Leaf Lettuce (Boston or Bibb) torn

  • 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 into 1/2 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

  • When choosing green beans, avoid those that are bulging or leathery or that have brown spots.