Recipe: Marinated Fresh Tuna Salad

MARINATED FRESH TUNA SALAD

"Stored in this marinade, this make-ahead cooked fish is extraordinary served in a simple salad. It can also be used to give bold flavor to a traditional Salade Ni oise."

2 large garlic cloves
1/2 tsp. salt
1 1/2 tsp. ground cumin
1 tsp. sweet paprika
1/4 tsp. freshly ground pepper
3 tsp. extra virgin olive oil, divided
2 Tbsp. red wine vinegar
3/4 cup fat-free, low-sodium chicken broth
3/4 lb. fresh tuna, in 1-inch slices
6 cups romaine lettuce, cut crosswise into 1/2-inch strips
3/4 lb. unpeeled new potatoes
Thin wedges of tomato for garnish (optional)

Coarsely chop garlic. Add salt. Continue chopping until garlic is minced and moist, 2 to 3 minutes. Place in a small bowl. Mix in cumin, paprika, pepper, and 2 tsp. oil. Mix in vinegar and broth. Set aside.

Rub fish on both sides with remaining oil. Heat a non-stick skillet over medium-high heat. (If not non-stick, first spray pan lightly with oil.) Sear fish for 1 minute. Turn and sear fish on second side for 1 minute. Transfer tuna to plate.

Pour the marinade into the pan and bring just to a boil. Add fish. Reduce heat to a simmer, so liquid barely bubbles. Cook until fish is no longer red in center, about 8 to 10 minutes. Transfer fish to a container.

Add marinade and let cool to room temperature. Refrigerate at least 6 hours (or up to 4 days) before using.

Shortly before serving the salad, cook potatoes in water until tender. Meanwhile, cut fish diagonally into bite-size pieces. Drain and cool potatoes. Divide lettuce among four plates. Cut potatoes into quarters. Arrange one-fourth of the potatoes and fish on each plate. Spoon some marinade over the top of each serving. Add tomato garnish, if using. Serve.

Makes 4 servings

Per serving: 190 calories, 4 g. total fat (less than 1 g. saturated fat), 17 g. carbohydrate, 23 g. protein, 3 g. dietary fiber, 438 mg. sodium.

Source: Dana Jacobi for the American Institute for Cancer Research