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.