 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep: 25 minutes; Cook: 35 minutes. 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 |
Directions:
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.
|
|