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Ingredients
Sweet Potato
-
1
medium sweet potato
-
1/4
teaspoon vegetable oil
-
1/4
teaspoon salt
Vinaigrette
-
3
tablespoons orange juice
-
1
tablespoon lime juice
-
1
tablespoon honey
-
1
tablespoon Dijon mustard
-
1
finely chopped anchovy fillet
-
2
tablespoons extra-virgin olive oil
-
1/4
cup chopped parsley
-
1/4
cup chopped fresh basil leaves
Tuna
-
1
(12-oz) sashimi-grade tuna steak (or 2 six-oz steaks)
-
1
teaspoon vegetable oil
-
1/4
teaspoon salt
Green Beans
-
1/2
lb whole green beans, stems removed
Other Toppings
-
5
oz baby spinach
-
4
hard-cooked eggs, cut into wedges
-
4
plum (Roma) tomatoes, cut into wedges
-
12
kalamata olives
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-
Heat oven to 400°F.
-
Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
-
In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
-
Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
-
Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
-
Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.
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390
Calories
20g
Total Fat
30g
Protein
21g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 390
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 220mg
- 74%
- Sodium
- 660mg
- 28%
- Potassium
- 900mg
- 26%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 11g
- Protein
- 30g
- Vitamin A
- 230%
- 230%
- Vitamin C
- 60%
- 60%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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