Recipe - Fresh Tuna Salad

1 One half cup Cubed red potato; One half inch
cubes
Cooking spray
8 ounce Tuna Steak; 1 inch thick
2 tablespoon Chopped fresh parsley
1 One half tablespoon White vinegar
1 One half tablespoon Water
1 One half teaspoon Dijon mustard
1 One half teaspoon Olive oil
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 cup Seedless red grapes; halved
crosswise
Romaine lettuce leaves

1. Place potato in a saucepan; cover with water, and bring to a boil. Cook
15 minutes or until tender. Drain and set aside.

2. Coat a small nonstick skillet with cooking spray; place over mediumhigh
heat until hot. Add tuna, and cook 3 minutes on each side until mediumrare
or to desired degree of doneness. Break tuna into chunks.

3. Combine parsley and next 6 ingredients (parsley through pepper) in a
medium bowl; stir well with a whisk. Add potato, tuna, and grapes; toss
gently to coat. Serve on lettucelined plates.

Yield: 2 servings (serving size: 1 One half cups).

CALORIES 320 (28% from fat); PROTEIN 29g; FAT 9.8g (sat 2.3g, mono 4.3g,
poly 2.2g); CARB 29.3g; FIBER 2.4g; CHOL 43mg; IRON 2.5mg; SODIUM 458mg;
CALCIUM 21mg.

Typos by Gail Shermeyer 4paws@netrax.net

NOTES : Cal 283.3, Fat 9.5g, Carb 22.6g, Fib 2g, Pro 28.1g, Sod 365mg, CFF
29.7%.
Recipe by: Cooking Light Magazine, July/August, 1996

Posted to Digest eatlf.v097.n015 by Reggie Dwork reggie@reggie.com on
Jan 16, 1998