This light, heart-healthy dish is a perfect choice for a summer brunch or al fresco family dinner. Serves four.
Canola oil cooking spray
3/4 pound small red potatoes, diced
1/2 pound green beans, trimmed
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt (optional)
1/2 medium clove garlic, minced
1/8 teaspoon dried red pepper flakes
1 tablespoon chopped fresh oregano leaves
4 tuna steaks
4 cups (2 oz) baby spinach leaves
16 pitted kalamata olives, chopped
Steam potatoes and beans 6 minutes until just tender. Drain and rinse with cold water, shaking off excess liquid. Combine olive oil, vinegar, water, salt, garlic, red pepper flakes and oregano in small jar to make vinaigrette. Cover tightly and shake well to blend. Set aside 1/4 cup vinaigrette and brush the rest (1 tablespoon) over fish.
Coat a grill pan with cooking spray and heat over medium-high flame until hot. Grill tuna over high heat 3 minutes on each side or until medium-rare or to desired doneness. Divide spinach on four serving plates. Arrange potatoes, green beans, and olives over greens. Drizzle one tablespoon vinaigrette on each salad. Top with tuna and enjoy!
Adapted from the National Cancer Institute Wellness Challenge website. Each serving contains 345 calories, 14 grams of fat, 29 g protein, 5 g of fiber, and 26 g carbohydrates.