Seafoods recipes

Insalata Completa

Course : Seafoods
Source: Cooking Light, Sept 1994, page 94
Serves: 6

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Ingredients:

2/3 cup finely chopped green bell pepper

2/3 cup finely chopped red bell pepper

1/2 cup finely chopped purple onion

2 tablespoons minced fennel leaves

3 1/2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon sugar

1/4 teaspoon salt

1/2 pound fresh green beans

1 1/2 cups cubed peeled baking potato -- (1/2-inch) (1/2 pound)

1 cup thinly sliced fennel bulb

2 large ripe tomatoes cut into 12 wedges

6 fillet tuna steaks -- (4-ounce) (3/4 inch thick)

18 large kalamata olives

Preparation / 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.

Insalata Completa

Ingredients:

Preparation / Directions:

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