Recipe - Insalata Completa

2/3 cup Finely chopped green bell
pepper
2/3 cup Finely chopped red bell
pepper
One half cup Finely chopped purple onion
2 tablespoon Minced fennel leaves
3 One half tablespoon Red wine vinegar
1 tablespoon Extravirgin olive oil
One half teaspoon Sugar
One fourth teaspoon Salt
One half pound Fresh green beans
1 One half cup Cubed peeled baking potato,
(1/2inch) (One half pound)
1 cup Thinly cut or sliced up fennel bulb
2 lg Ripe tomatoes, each cut into
12 wedges
6 Tuna steaks, (4ounce) (3/4
inch thick)
18 Kalamata olives

Combine the first 8 ingredients in a bowl; stir well, and set aside.

Wash beans; trim ends, and remove strings. Set aside.

Arrange potato in a vegetable steamer over boiling water; cover and steam 8
minutes. Add beans to steamer; cover and steam 8 minutes.

Combine potato, beans, fennel, and tomato wedges in a large bowl. Add 1 cup
bell pepper mixture; stir well.

Place a large nonstick skillet over mediumhigh heat until hot. Add tuna;
cook 4 minutes on each side or until mediumrare. Yield: 6 servings.

Per serving: 347 Calories; 12g Fat (32% calories from fat); 42g Protein;
17g Carbohydrate; 65mg Cholesterol; 286mg Sodium

NOTES : This salad combines the signature flavors of the Mediterranean
tomatoes, olives, and fresh fennel. It's a favorite in trattorias on the
Italian Riviera. To serve, arrange 11/3 cups potato mixture, 1 tuna steak,
2 tablespoons bell pepper mixture, and 3 olives on each of 6 plates.

Recipe by: Cooking Light, Sept 1994, page 94

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.