Side Pannel
Insalata Completa
Ingredients List
- 2/3 c Finely chopped green bell
- -pepper
- 2/3 c Finely chopped red bell
- -pepper
- 1/2 c Finely chopped purple onion
- 2 tb Minced fennel leaves
- 3 1/2 tb Red wine vinegar
- 1 tb Extra-virgin olive oil
- 1/2 ts Sugar
- 1/4 ts Salt
- 1/2 lb Fresh green beans
- 1 1/2 c Cubed peeled baking potato,
- -(1/2-inch) (1/2 pound)
- 1 c Thinly sliced fennel bulb
- 2 lg Ripe tomatoes, each cut into
- -12 wedges
- 6 Tuna steaks, (4-ounce) (3/4
- -inch thick)
- 18 Kalamata olives
Directions
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.
Per serving: 347 Calories; 12g Fat (32% calories from fat); 42g Protein;
17g Carbohydrate; 65mg Cholesterol; 286mg Sodium
NOTES : This salad combines the signature flavors of the Mediterranean
tomatoes, olives, and fresh fennel. It's a favorite in trattorias on the
Italian Riviera. To serve, arrange 1-1/3 cups potato mixture, 1 tuna steak,
2 tablespoons bell pepper mixture, and 3 olives on each of 6 plates.
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.
Per serving: 347 Calories; 12g Fat (32% calories from fat); 42g Protein;
17g Carbohydrate; 65mg Cholesterol; 286mg Sodium
NOTES : This salad combines the signature flavors of the Mediterranean
tomatoes, olives, and fresh fennel. It's a favorite in trattorias on the
Italian Riviera. To serve, arrange 1-1/3 cups potato mixture, 1 tuna steak,
2 tablespoons bell pepper mixture, and 3 olives on each of 6 plates.
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