1) Preheat grill.
2) Make the dressing: Whisk together oil, lemon juice, capers, mustard, anchovy
paste, pepper, sugar, and 1/4 teaspoon salt in a large bowl.
3) Cover potatoes with room temperature water in a medium heavy pot. Add re-
maining salt and bring to a boil. Cook potatoes until easily pierced with a sharp
knife, 20 to 25 minutes.
4) Transfer potatoes to a bowl with a slotted spoon and bring water back to a boil.
Cook beans in boiling water until bright green and crisp-tender, about 6 minutes,
then transfer to a bowl of ice water to stop cooking. Drain beans and pat dry.
Halve potatoes when cook enough to handle.
5) Rub tuna, scallops, and shrimp with 3 tablespoons of dressing, then grill over
high heat, turning once. Grill tuna until seared but still pink in the center, 4 to 6
minutes. Transfer seafood to a cutting board.
6) Toss lettuce, tomatoes, olives, reserved beans and potatoes in remaining
dressing, then transfer to a large serving platter. Slice tuna steaks, then place
them on top of salad with scallops, shrimp, and eggs. Serve.
Obtain quantities for ingredients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (79%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 1.7mg||1 %|
|Sodium 244.2mg||8 %|
|Potassium 46.1mg||1 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 5g|
|Protein 1.1g||2 %|
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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: 102
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