Florida Seafood Recipe

(Photo Below)

Seafood-4408

Ingredients
4 4-ounce	tuna steaks
	kosher salt to taste
	cracked black pepper to taste
2 tablespoons	olive oil
8 ounces	French green beans, ends trimmed and cooked
1 cup	cherry tomatoes, cut in half
1 cup	Kalamata or nicoise olives, pitted
	vinaigrette dressing, lemon or mustard
2 heads	romaine lettuce, cut in half lengthwise
4	eggs, hard-boiled and sliced
	herbed goat cheese (optional)
	fingerling potatoes, boiled and cut into quarters (optional)
	asparagus spears, cooked (optional)

Preparation Season the tuna on both sides with salt, pepper. Heat olive oil in a sauté pan over high heat; add tuna steaks and sear for 2 minutes on each side for medium rare. Remove from heat and slice thin. Set aside to cool. In a medium bowl, toss the vegetables with vinaigrette dressing. Place romaine lettuce on plates and arrange the vegetables, olives and egg slices around the greens toward the outside of the plate. Place the tuna steak on top of the greens. Drizzle a small amount of vinaigrette over the tuna and vegetables. If using goat cheese, crumble a small amount on top of the tuna. Nicoise salad should be served at room temperature or cold. Yield 4 servings Nutritional Value Per Serving Calories 579, Calories From Fat 299, Total Fat 34g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 263mg, Total Carbohydrates 30g, Protein 42g, Omega 3 Fatty Acid 0g