Advertisement

the recipes         august 99 Grilled Tuna Niçoise Salad Grilled Tuna Niçoise Salad (makes 4 servings) Dressing: 2 tablespoons (30 ml) red wine vinegar 2 tablespoons (30 ml) Dijon mustard 1 1/2 teaspoons (7.5 ml) fresh thyme leaves or 1/2 teaspoon (2.5 ml) crushed dried 1 tablespoon (15 ml) chopped flat-leaf parsley 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) water Salad: 1 1/4 pounds (600 g) fresh tuna steak olive oil cooking spray freshly ground pepper 1/2 pound (240 g) yellow squash, cut on the diagonal into 1/2-inch (1.25 cm) slices 1/2 pound (240 g) young green beans, trimmed 1/2 red bell pepper, 2 ounces (60 g), seeded and thinly sliced 6 ounces (180 g) cherry tomatoes, cut in half 6 cups (336 g) mixed salad greens 3 Niçoise olives, seeded and roughly chopped 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. Per Serving: 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 Diabetic Exchanges: 4 lean protein, 2 1/2 vegetable Cherry Fool (makes 4 servings) 4 ounces (114 g) fresh Bing cherries, pitted and cut in half 3 tablespoons (45 ml) fresh orange juice 1/8 teaspoon (0.6 ml) mace or ground nutmeg 1 tablespoon (15 ml) orange liqueur or additional orange juice 2 cups (280 g) fat-free, no sugar added vanilla ice cream In a nonreactive small saucepan, combine the pitted cherries, orange juice, mace, and orange liqueur. Partially cover and simmer over medium heat for 3 to 5 minutes, until cherries are soft but not mushy. Remove from heat.

Legal

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.

©1997, 1998, 1999 Diabetic-Lifestyle Online Magazine. All rights reserved.