7 OR LESS • POTATO SALAD
Spring asparagus, potatoes highlight low-fat tuna salad
Associated Press
Spring vegetables — including new potatoes and asparagus — are just starting to come into markets now. This low-fat salad makes use of both of those ingredients and is a quickly made version of the classic Nicoise (a tuna salad in the style of Nice).
This can be either an entree or a salad. To make it special, use a grilled 'ahi fillet instead of canned tuna. This one's worth the best-quality tuna — canned or fresh — that you can afford. This will take about 25 minutes of preparation, start to finish, including steaming potatoes and asparagus and grilling 'ahi if you do that step.
You can use bottled red wine vinegar dressing or make your own by quickly whisking together 3 tablespoons red wine vinegar, 4 teaspoons extra-virgin olive oil and 2 tablespoons minced parsley.
Spring Potato Salad
- 8 small red potatoes, uniform in size (about 1 pound)
- 12 asparagus spears, steamed or otherwise cooked, drained
- 6-ounce can white tuna in water, drained (or equivalent grilled fresh 'ahi)
- 8 radishes, trimmed
- 1/2 cup pitted kalamata olives
- 2 tablespoons minced red onion
Red wine vinaigrette
Leave skin on potatoes, quarter and place in large pot; add enough water to cover. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender; drain. Arrange potatoes on platter with asparagus and cool to room temperature, about 10 minutes. Meanwhile, next to potatoes and asparagus arrange tuna, radishes, olives and onion.
Drizzle vinaigrette over salad. Season with salt and pepper; serve at room temperature.
Makes 4 servings.
Nutrition information per serving: 216 calories, 14 g protein, 24 g carbohydrates, 8 g fat, 13 mg cholesterol, 451 mg sodium, 3 g fiber.
