Salade Nicoise

A favorite on the French Riviera, Salade Nicoise is easy to make, always a hit. Create variations with hard-cooked eggs, anchovies, capers. Good canned tuna can be used instead of fresh.

Makes 2 servings

1/2 pound fresh green beans, trimmed and cut into 2-inch pieces (2 cups)

3/4 pound tuna steak

Olive oil spray

1/4 cup reduced-fat oil and vinegar dressing

2 tablespoons diced red onion

12 ounces (2 cups) drained small whole canned potatoes, cut in quarters

Salt and freshly ground pepper

4 cups field greens

2 ripe medium tomatoes, cut into wedges

8 pitted black olives, cut in half

1/4 whole-wheat baguette

1. Bring a medium saucepan of water to a boil. Add the beans; as soon as the water boils again, drain and rinse with cold water.

2. Pat tuna dry with paper towels. Heat a medium-size nonstick skillet over medium-high heat for 1 minute. Spray with olive oil spray. Add tuna and sear for 2 minutes on each side. Salt and pepper the cooked side. Cover with a lid and remove from heat. Let sit 1 minute for rare, 2 minutes for medium-rare.

3. Mix dressing with onion in a bowl. Add the green beans and potatoes; toss. Add salt, pepper to taste. Arrange greens on a platter. Spoon potatoes and beans on top. Add tomato wedges and olives. Arrange tuna, sliced into strips. Pour remaining dressing over top. Serve with baguette.

Note: To make your own vinaigrette, whisk 2 tablespoons vinegar with 1 tablespoon Dijon mustard until blended. Whisk in 2 tablespoons olive oil until emulsified. Season to taste with salt and pepper.

Per serving: 518 calories, 51 grams protein, 63 grams carbohydrates, 8 grams fat, 80 milligrams cholesterol, 754 milligrams sodium, 12 grams dietary fiber.