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Preptime: 15 min.Cooktime: 15 min.
Carbs: 39g
Fat: 3g
Fiber: 7g
Protein: 34g
Satfat: 1g
Sodium: 500mg
4 tuna steaks, about 4 ounces each
nonstick cooking spray
salt
freshly ground black pepper
1/2 cup bottled fat-free vinaigrette
1 pound small red potatoes, halved
1/2 pound green beans, stemmed
1 hard-boiled egg
2 hard-boiled egg whites
1 cup cherry tomatoes, halved
1 red bell pepper, seeded and sliced into thin strips
1/2 cup pitted Nicoise olives, optional
anchovy fillets, optional
8 cups salad greens
Directions:
1. Preheat the grill to medium-high.
2. Spray the tuna steaks with nonstick spray on both sides. Grill the steaks for 5 to 7 minutes on each side or until the steaks are just cooked through. Transfer the steaks to a platter, season them with salt and pepper and drizzle them with 2 tablespoons of the vinaigrette.
3. Place the potatoes in a shallow, microwaveable dish with a splash of water. Microwave the potatoes until they are tender when pierced with a knife, about 5 to 7 minutes. Drain the potatoes, transfer them to a mixing bowl and toss them with 2 tablespoons of vinaigrette.
4. Place the green beans in the same dish used to cook the potatoes. Add a splash of water and cover loosely with plastic wrap. Microwave until the beans are just tender, about 2 minutes. Drain the beans and toss them with the potatoes. Add the egg, egg whites, tomatoes, pepper and olives and toss to combine.
5. In a large salad bowl, toss the greens with the remaining vinaigrette. Divide the greens among 4 plates and arrange the potato mixture on top. Slice each tuna steak and fan the slices on each salad. If desired, garnish each salad with anchovies.
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