Around the World Cookbook: Healthy Recipes with International Flavor

Warm Tuna Salad with Dried Tomatoes

Name: Warm Tuna Salad with Dried Tomatoes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 3/4 pounds Baby Ruby Gold® Potatoes, cut into bite-size pieces; 8 ounces Organic Green Beans or Haricots Verts, trimmed and cut into 1 inch pieces; 1/3 cup dried red tomatoes; 1 pound tuna or swordfish steaks; As needed vegetable oil spray; 2 tablespoons organic orange juice; 2 tablespoons organic lemon juice; 1 cup chicken broth (low-sodium) or water; 1 teaspoon brown sugar; 1 teaspoon olive oil; 1 teaspoon anchovy paste; 1 clove organic peeled garlic, crushed and minced; 1/2 teaspoon fresh thyme; 4 cups organic butter leaf lettuce (Boston or Bibb) torn

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Cuisine

French

Servings

4 servings

Prep Time

30 minutes

Cook Time

40 minutes

A nice variation of Niçoise Salad that pairs well with a lighter wine such as Rosé, Chardonnay, or Pinot Gris.

Ingredients

3/4 pounds Baby Ruby Gold® Potatoes, cut into bite-size pieces
8 ounces Organic Green Beans or Haricots Verts, trimmed and cut into 1 inch pieces
1/3 cup dried red tomatoes
1 pound tuna or swordfish steaks
As needed vegetable oil spray
2 tablespoons organic orange juice
2 tablespoons organic lemon juice
1 cup chicken broth (low-sodium) or water
1 teaspoon brown sugar
1 teaspoon olive oil
1 teaspoon anchovy paste
1 clove organic peeled garlic, crushed and minced
1/2 teaspoon fresh thyme
4 cups organic butter leaf lettuce (Boston or Bibb) torn

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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.

Recipe Note

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

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Filed in: Anchovy Paste, Baby Ruby Gold Potatoes, Baby Ruby Gold® Potatoes, Broth, Chardonnay Wine, Dinner, Dried Red Tomatoes, Fresh Thyme, Healthy, Lunch, Organic Butter Leaf Lettuce, Organic Butter Lettuce, Organic Green Beans, Organic Lemons, Organic Oranges, Organic Peeled Garlic, Pescatarian, Pinot Gris, Rosé Wine, Salad, Swordfish Steaks, Warm Tuna Salad with Dried Tomatoes, Whole

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Warm Tuna Salad with Dried Tomatoes