Health

Tuna "Nicoise" Kabobs

tuna-kebab-salad Quentin Bacon

Ingredients

  • 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

Preparation


1. 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.

2. Add the green beans to simmering water; cook 4 minutes or until crisp-tender. Drain; rinse with cold water until cool. Transfer to platter.

3. Preheat grill, and lightly oil rack.

4. 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.

5. 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.



    Prep: 25 minutes; Cook: 35 minutes.
  • Yield: Makes 4 servings (serving size: 1/4 of tuna, salad, and egg)

Nutritional Information

Calories per serving: 347
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 3g
Protein per serving: 34g
Carbohydrate per serving: 21g
Fiber per serving: 5g
Cholesterol per serving: 149mg
Iron per serving: 3mg
Sodium per serving: 255mg
Calcium per serving: 66mg