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Ingredients
- 1/2 lb fingerling potatoes, washed and quartered
- 1/2 tablespoon olive oil plus 1 tablespoon
- 1/2 teaspoon minced fresh rosemary or thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- 2 (5- to 6-ounce) ahi tuna fillets or 2 (5-ounce) cans tuna in olive oil, drained*
- 4 ounces haricot verts or green beans
- 1/2 pint grape tomatoes, halved
- 8 Kalamata olives, drained, seeded and halved
- 1 tablespoon capers, drained
- 1 (6.5 ounce) bag butter lettuce, rinsed and chopped
- 4 anchovies, drained and halved (optional)
- For the vinaigrette:
- 2 garlic cloves, minced
- 1 ¼ teaspoon Dijon mustard
- 4 tablespoons red wine vinegar
- 8 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 768g | |
| Calories 1452 | |
| Calories from Fat 1064 | 73% |
| Total Fat 120.25g | 150% |
| Saturated Fat 18.33g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 548mg | 23% |
| Potassium 1972mg | 56% |
| Total Carbs 70.46g | 19% |
| Dietary Fiber 17.0g | 57% |
| Sugars 4.45g | 3% |
| Protein 27.43g | 44% |
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