Grilled Tuna Niçoise Salad

Recipe Ingredients

		Dressing
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Dijon mustard
1 1/2 teaspoons	7.5ml	Fresh thyme leaves
		= (or 1/2 tspn crushed dried thyme)
1 tablespoon	15ml	Chopped flat-leaf parsley
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Water
		Salad
1 1/4 lbs	567g / 20oz	Fresh tuna steak
		Olive oil cooking spray - as needed
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Yellow squash - cut on diagonal
		Into 1/2" slices
1/2 lb	227g / 8oz	Young green beans - trimmed
1/2		Red bell pepper - (2 oz) - seeded, sliced thin
6 oz	170g	Cherry tomatoes - cut in half
6 cups	660g / 23oz	Mixed salad greens
3		Niçoise olives - seeded, and
		Roughly chopped

Recipe Instructions

Make the dressing in a small bowl, whisking together the vinegar, mustard, thyme, flat leaf parsley, olive oil, and water. Whisk until well blended. Set aside.

Light a grill or preheat the broiler.

Lightly coat the tuna and squash slices with cooking spray. Sprinkle with pepper. Grill the tuna until medium-rare, about 2 to 3 minutes per side. Grill the squash slices until nicely browned on both sides, about 3 to 4 minutes. Slice the tuna into thin strips.

Cook the beans in a pot of boiling water until just crisp, about 2 minutes. Drain and refresh with running cold water. Drain again.

When ready to serve, divide the greens between 4 dinner plates. Divide the green beans, squash, red bell pepper, and tomatoes decoratively on the plates and top with tuna slices.

Sprinkle each with some of the chopped olive. Whisk the dressing and drizzle over the salads. Serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Lean Protein, 2 1/2 Vegetable.

Nutrition Facts: 279 calories (32% calories from fat), 35 g protein, 10 g total fat (1.6 g saturated fat), 13 g carbohydrate, 5 g dietary fiber, 67 mg cholesterol, 319 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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