Recipe: Fresh Tuna Salad (with red potatoes, grapes, and Dijon vinaigrette) (serves 2)

FRESH TUNA SALAD

1 1/2 cup cubed red potatoes (1/2 inch cubes)
1 (8 oz) tuna steak, 1 inch thick
2 tbsp chopped fresh parsley
1 1/2 tbsp white vinegar
1 1/2 tbsp water
1 1/2 tsp Dijon mustard
1 1/2 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 cup seedless red grapes; halved crosswise
romaine lettuce leaves

Place potato in a saucepan; cover with water, and bring to a boil. Cook 15 minutes or until tender. Drain and set aside.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add tuna, and cook 3 minutes on each side until medium-rare or to desired degree of doneness. Break tuna into chunks; set aside.

Combine parsley and next 6 ingredients (parsley through pepper) in a medium bowl; stir well with a whisk. Add potato, tuna, and grapes; toss gently to coat.

Serve on lettuce-lined plates.

Servings: 2 (serving size: 1 1/2 cups)
Source:: Cooking Light Magazine, July/August, 1996