Grilled Tuna Nicoise

• Olive oil spray
• 4 4-ounce red potatoes, cut crosswise into 1/8-inch slices
• 1 9-ounce package frozen French-style green beans
• 1/4 teaspoon salt
• 1 pound tuna steaks (about 3/4 inch thick), rinsed and patted dry
• 1 tablespoon olive oil
• 1 teaspoon dried basil, crumbled
• 1/4 to 1/2 teaspoon pepper
• 8 cherry tomatoes, halved
• 12 medium or 16 small yellow teardrop tomatoes, halved, or 2 medium yellow tomatoes, diced
• 2 large hard-cooked eggs, whites chopped and yolks discarded
• 2 teaspoons capers, drained

1. Preheat the oven to 400F.
2. Preheat the grill on medium high.
3. Lightly spray a baking sheet with olive oil spray.
4. Place the potato slices in a single layer on the baking sheet.
5. Lightly spray the tops of the potatoes with olive oil spray.
6. Bake for 12 to 15 minutes, or until tender and lightly browned.
7. Meanwhile, prepare the green beans using the package directions, omitting the salt and margarine.
8. Drain well in a colander.
9. Transfer to a medium bowl.
10. Stir in the salt.
11. Cover to keep warm.
12. Brush one side of the fish with the oil.
13. Sprinkle with half the basil and half the pepper.
14. Repeat on the other side.
15. Grill the fish for 3 to 5 minutes on each side, or until cooked to the desired doneness.
16. Cut into 4 pieces.
17. To assemble, arrange the potato slices on plates.
18. Top with the green beans.
19. Stack the fish on top.
20. Serve the tomatoes, egg whites, and capers on the side or sprinkled over the fish.
21. (Per Serving)
22. Calories: 263
23. Total Fat: 5.0g
24. Saturated: 1.0g
25. Trans: 0.0g
26. Polyunsaturated: 1.0g
27. Monounsaturated: 2.5g
28. Cholesterol: 49mg
29. Sodium: 314mg
30. Carbohydrates: 26g
31. Fiber: 4g
32. Sugars: 5g
33. Protein: 29g
34. Dietary Exchanges
35. 1 Starch
36. 2 Vegetable
37. 3 Lean Meat

olive oil spray, green beans, salt, tuna, olive oil, basil, pepper, tomatoes, tomatoes, eggs, capers

Taken from www.epicurious.com/recipes/food/views/grilled-tuna-nicoise-375691 (may not work)