Great summer meal.
1.Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl.
2.Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside.
3.Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.
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Serving Size: 1 Serving (535g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 663 | ||
Calories from Fat: 295 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 144.2mg | 44 % | |
Sodium 297.1mg | 10 % | |
Potassium 1903.7mg | 50 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 12.8g | ||
Protein 74.5g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 663
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