Warm Tuna Salad Niçoise

http://www.eatingwell.com/recipes/warm_tuna_salad_ni_oise.html

From EatingWell:  September/October 1991

With the increasing popularity and availability of fresh tuna, it makes sense to update the classic Mediterranean salad Nicoise with fresh fish rather than canned.

2 servings | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

• 3 medium red potatoes, scrubbed and quartered (about 8 ounces total)
• 1/4 cup red- or white-wine vinegar, divided
• 2 tablespoons extra-virgin olive oil, divided
• Salt & freshly ground pepper to taste
• 8 ounces green beans, ends snapped
• 8 ounces tuna steak, cut into 1/4”-thick slices
• 2 cloves cloves garlic, minced
• 2 anchovy fillets, rinsed and minced, or 1 teaspoon anchovy paste
• 1/4 cup reduced-sodium chicken broth
• 1 1/2 teaspoons Dijon mustard
• 1 large red bell pepper, roasted (see Tip) and cut into thin strips
• 2 tablespoons capers, rinsed
• Lemon juice to taste

Preparation

1. Place potatoes in a steamer basket over boiling water. Cover and steam until tender, 10 to 15 minutes. Transfer to a serving bowl, reserving steaming water. Add 1 tablespoon vinegar and 1 tablespoon oil and toss gently. Season with salt and pepper and set aside. Place green beans in the steamer basket, cover and steam until tender, 5 to 6 minutes. Remove from the steamer and set aside.
2. Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat. Add tuna and saute until the flesh is opaque, 3 to 5 minutes. Spoon tuna over potato mixture. Add the remaining 1 1/2 teaspoons oil to the pan. Add garlic and anchovies and cook, stirring, for 30 seconds. Add remaining 3 tablespoons vinegar and broth. Bring to a boil, stirring, and boil for 1 to 2 minutes. Stir in mustard. Spoon over the potato mixture. Add green beans, red peppers, capers and lemon juice and toss gently. Taste and adjust seasonings.

Nutrition

Per serving : 403 Calories; 16 g Fat; 3 g Sat; 11 g Mono; 55 mg Cholesterol; 33 g Carbohydrates; 34 g Protein; 8 g Fiber; 506 mg Sodium; 1446 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 4 very lean meat, 3 fat

Tips & Notes

• Tip: To oven-roast peppers:
• 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
• 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
• 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
• 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.