Warm Tuna Salad Niçoise
With the increasing popularity and availability of fresh tuna, it makes sense to update the classic Mediterranean salad Niçoise with fresh fish rather than canned.
Source: EatingWell Magazine, September/October 1991
Gallery
Ingredients
Directions
Tips
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.
Nutrition Facts
Per Serving:
446 calories; protein 35.7g; carbohydrates 41.6g; dietary fiber 8g; sugars 9.3g; fat 15.8g; saturated fat 2.5g; cholesterol 47.6mg; vitamin a iu 3442.8IU; vitamin c 134.9mg; folate 111.2mcg; calcium 78.9mg; iron 3.9mg; magnesium 119.5mg; potassium 1729.9mg; sodium 591.1mg; thiamin 0.4mg.
Exchanges:
1 1/2 starch, 1 vegetable, 4 lean meat, 3 fat