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Categories:
potatoes red wine vinegar green beans mustard olive oil tuna olives wooden skewers cherry tomatoes red bell pepper zucchini rounds eggs
Viewed: 43 - Published at: 9 years agoIngredients
- 1/2 pound new potatoes
- 2 tablespoons red wine vinegar, divided
- 1/2 pound green beans, trimmed
- 2 teaspoons Dijon mustard
- 1 tablespoon plus 1 teaspoon olive oil, plus more for brushing grill
- 1 pound tuna, cut into 1-inch pieces
- 6 kalamata olives, pitted and chopped
- 8 (8-inch) wooden skewers, soaked in water 30 minutes
- 1 pint cherry tomatoes (about 1/2 pound)
- 1 red bell pepper, cut into 1-inch pieces
- 1 small zucchini, cut into 1/2-inch-thick rounds
- 1 small yellow summer squash, cut into 1/2-inch rounds
- 2 large hard-cooked eggs, peeled and quartered
Method
- Cover potatoes with 2 inches water in a small saucepan; bring to a boil. Simmer 15 minutes or until fork-tender; drain and transfer to a bowl, reserving cooking water. Halve potatoes, and toss in 1 tablespoon vinegar. Arrange on a platter.
- Add the green beans to simmering water; cook 4 minutes or until crisp-tender. Drain; rinse with cold water until cool. Transfer to platter.
- Preheat grill, and lightly oil rack.
- Whisk together remaining 1 tablespoon vinegar with mustard in a small bowl, and add olive oil in a slow stream until well-combined. Transfer 2 teaspoons vinaigrette to a bowl, and toss with tuna to coat. Whisk remaining vinaigrette with 1 tablespoon hot water and olives.
- Drain skewers; thread 2 with tuna and remainder with vegetables. Grill fish and vegetables, turning occasionally, over moderate heat 6-8 minutes or until fish is cooked through and vegetables are tender. Remove from skewers; place on platter with eggs. Drizzle with vinaigrette.
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