Servings:6 | Calories:648 | Total Fat:50g | Chol:153mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 50g
77 %
Sat Fat 8g
40 %
Total Carb 24g
8 %
Fiber 6g
24 %
Sugars 4g
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Cholesterol 153mg
51 %
Sodium 489mg
20 %
Protein 27g
54 %
Calories:
51% Extra-virgin olive oil
22% Others combined
16% Tuna steaks
8% Potatoes
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/4 cup red-wine vinegar 2 1/2 tablespoons minced shallot 2 teaspoons Dijon mustard 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt Rounded 1/2 teaspoon anchovy paste 1 cup extra-virgin olive oil 1 1/2 teaspoons minced fresh thyme 1 1/2 tablespoons finely chopped fresh basil 3/4 lb green beans (preferably haricots verts), trimmed 1 1/2 lb small (1- to 2 inch) potatoes (preferably Yukon Gold) 1 1/2 lb (1-inch-thick) tuna steaks Vegetable oil for brushing 1/4 cup drained bottled capers (1 1/2 oz) 3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces 1 pt cherry or grape tomatoes 2/3 cup Niçoise or other small brine-cured black olives 4 hard-boiled large eggs, quartered 3 tablespoons finely chopped fresh parsley and / or basil
Directions : View recipe directions on epicurious.com
