Recipe courtesy Sandra Lee

cook time 8 minutes

Ingredients

• 4 tuna steaks
• 1/4 cup olive tapenade
• 1 teaspoon crushed garlic (recommended: Christopher Ranch)
• 1 tablespoon capers, drained
• 1/2 cups Italian dressing (recommended: Newman’s Own)
• 4 cups mixed salad greens (recommended: Fresh Express)
• 2 hard-boiled eggs, quartered
• 1 cup frozen French cut green beans, thawed
• 2 tomatoes, quartered
• 1 (15-ounce) can sliced potatoes

Directions

Cut a pocket into the side of the tuna steaks; set aside.

In a bowl, combine olive tapenade, garlic, and capers. Stuff tuna steaks with olive mixture and secure opening with toothpicks. Place stuffed tuna steaks in a large resealable plastic bag with the salad dressing. Squeeze out air and seal bag. Place in second bag to prevent any leaking. Marinate in refrigerator 1 to 3 hours.

Remove tuna from marinade and let come to room temperature, about 20 minutes. Discard marinade.

Heat an oiled grill pan over medium-high heat. Place tuna in grill pan and cook 3 to 4 minutes per side or until done. Be careful not to cook past medium or tuna will dry out quickly. Remove from grill pan and set aside.

Place salad mix onto a large serving platter. Garnish with slices of boiled egg, green beans, tomato wedges, and sliced potatoes. Remove toothpicks from tuna and place on top of greens.