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Insalata Completa
Zutaten für 6 Portionen	Menge anpassen
die Zutaten:
2/3 Tasse	green bell pepper finely chopped
2/3 Tasse	red bell pepper finely chopped
1/2 Tasse	Finely chopped purple onion
2 Esslöffel	Minced fennel leaves
3 1/2 Esslöffel	red wine vinegar
1 Esslöffel	olive oil extra virgin
1/2 Teelöffel	sugar
1/4 Teelöffel	salt
1/2 x ca. 450 g	green beans fresh
1 1/2 Tasse	Cubed peeled baking potato, (1/2-inch) (1/2 pound)
1 Tasse	fennel bulb thinly sliced
2 gross	Ripe tomatoes, each cut into 12 wedges
6	Tuna steaks, (4-ounce) (3/4 inch thick)
18	Kalamata olives
die Zubereitung:
Combine the first 8 ingredients in a bowl; stir well, and set aside. Wash beans; trim ends, and remove strings. Set aside. Arrange potato in a vegetable steamer over boiling water; cover and steam 8 minutes. Add beans to steamer; cover and steam 8 minutes. Combine potato, beans, fennel, and tomato wedges in a large bowl. Add 1 cup bell pepper mixture; stir well. Place a large nonstick skillet over medium-high heat until hot. Add tuna; cook 4 minutes on each side or until medium-rare. Yield: 6 servings. Per serving: 347 Calories; 12g Fat (32% calories from fat); 42g Protein; 17g Carbohydrate; 65mg Cholesterol; 286mg Sodium tomatoes, olives, and fresh fennel. It's a favorite in trattorias on the Italian Riviera. To serve, arrange 1-1/3 cups potato mixture, 1 tuna steak, 2 tablespoons bell pepper mixture, and 3 olives on each of 6 plates.

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