1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.
2. Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.
3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.
4. Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.
serving size: about 2 ounces tuna, 3 egg slices, 1/3 cup potatoes, 1/4 cup beans, and 2 tablespoons tomato mixture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 137 (74%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 317.2mg||98 %|
|Sodium 345.5mg||12 %|
|Potassium 170mg||4 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 1.7g|
|Protein 9.8g||14 %|
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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: 185
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