Insalata Completa

Recipe Ingredients

2/3 cup	97g / 3.4oz	Finely chopped green bell pepper
2/3 cup	97g / 3.4oz	Finely chopped red bell pepper
1/2 cup	31g / 1.1oz	Finely chopped purple onion
2 tablespoons	30ml	Minced fennel leaves
3 1/2 tablespoons	52ml	Red wine vinegar
1 tablespoon	15ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/2 lb	227g / 8oz	Fresh green beans
1 1/2 cups	355ml	Cubed peeled baking potato - (1/2-inch) (1/2 pound)
1 cup	237ml	Thinly sliced fennel bulb
2 cups	125g / 4.4oz	Ripe tomatoes (large) cut into 12 wedges
6		Tuna steaks - (4-ounce) (3/4 inch thick)
18		Kalamata olives

Recipe Instructions

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 medium-high heat until hot. Add tuna; cook 4 minutes on each side or until medium-rare. Yield: 6 servings.

Source:
Cooking Light, Sept 1994, page 94

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