Warm Tuna Salad With Dried Tomatoes Recipe

This low-fat potato and tuna salad with dried tomatoes originated in the region of Province. This French recipe is sure to be a real treat in any home.

Things You’ll Need:
3/4 lb. red potatoes cut into bite-sized pieces
8 oz. fresh green beans trimmed and cut into 1-in. pieces
1/3 cup of dried tomatoes
1 lb. tuna or swordfish steaks
Non-stick spray
2 tbsp. fresh orange juice
2 tbsp. fresh lemon juice
1 tbsp. low-sodium chicken broth
1 tsp. brown sugar
1 tsp. olive oil
1 tsp. anchovy paste
1 clove garlic, crushed or minced
1/4 tsp. dried thyme, crumbled
4 cups torn Boston or Bibb lettuce

Step 1
To make Warm Tuna Salad with Dried Tomatoes, bring a medium saucepan of water to a boil over heat.
Step 2
Add the potatoes, green beans, and dried tomatoes to the boiling water. reduce the heat, cover and simmer for 15 to 20 minutes or until potatoes are just tender. Drain when finished.
Step 3
While potatoes, green beans and tomatoes are simmering, rinse the fish and pat dry with paper towels.
Step 4
Cut fish into 1/2 inch cubes. Spray a medium skillet with non-stick cooking oil and place over medium heat.
Step 5
Cook fish for 2 to 4 minutes or until tender. Stir gently.
Step 6
Once potato mixture is drained and fish is cooked, combine them in a medium bowl. Pull out the tomatoes and coarsely chop them. Add the tomatoes back to the medium bowl.
Step 7
Wipe your skillet out and add the remaining ingredients except for the lettuce. Bring to a boil stirring constantly.
Step 8
Remove from heat and pour over tuna and potato mixture. Toss gently to coat.
Step 9
Serve 2 ways:
1. Serve warm by spooning tuna and potato mixture over lettuce.
2. Serve chilled by covering and refrigerating the tuna and potato mixture separately from the lettuce. To serve, toss mixture then spoon over lettuce.

NUTRITIONAL INFORMATION PER SERVING:
Calories – 184
Protein – 17 grams
Carbohydrates – 18 grams
Cholesterol – 45 mg
Sodium – 129 mg
Total fat – 5 gram; Saturated – 1 gram, Polyunsaturated – 1 gram, Monounsaturated – 2 grams

TIP:
When choosing green beans, avoid bulging, leathery or ones with brown spots.

* This recipe serves 6 – 1 1/2 cups servings.