Salade Niçoise with Creamy Tofu Dressing

Tofu replaces mayonnaise in the tangy dressing of this main-dish salad. Because only a small amount of tofu is used, this salad is not a significant source of soy protein (less than 1 gram per serving). If you're not an anchovy fan, replace them with a tablespoon of drained capers. The slender French green beans, called haricots verts, are worth seeking out. But if you can't find them, substitute regular green beans or 1 cup blanched edamame.

Yield: 6 servings

Ingredients

• Dressing:
• 1  tablespoon  water
• 1  tablespoon  red wine vinegar
• 1  tablespoon  fresh lemon juice
• 1  teaspoon  chopped fresh thyme
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  ounces  firm silken tofu
• 2  canned anchovy fillets
• 1  garlic clove, chopped
• 
  Salad:
• 12  ounces  small red potatoes
• 12  ounces  green beans, trimmed
• 1 1/2  pounds  fresh tuna
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• 1  cup  thinly sliced red onion, separated into rings
• 2  medium tomatoes, each cut into 1/4-inch-thick wedges
• 1  hard-cooked large egg, cut into 6 wedges
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1  tablespoon  capers
• 24  green picholine olives, pitted and halved

Preparation

To prepare dressing, place first 9 ingredients in a food processor or blender; process 1 minute or until smooth. Cover and chill.

To prepare salad, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain and rinse with cold water. Drain and cut potatoes in half. Set aside.

Cook beans in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Set aside.

Prepare grill or grill pan.

Sprinkle fish with salt and pepper. Place fish on a grill rack or grill pan coated with cooking spray; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Break fish into large chunks. Arrange fish, beans, and onion in the center of a large serving platter; arrange potatoes, tomatoes, and egg around fish mixture. Sprinkle with parsley, capers, and olives. Drizzle with dressing.

Nutritional Information

Calories:

276 (29% from fat)

Fat:

9g (sat 2g,mono 3.6g,poly 2.3g)

Protein:

30.8g

Carbohydrate:

18.3g

Fiber:

4g

Cholesterol:

78mg

Iron:

3.1mg

Sodium:

781mg

Calcium:

69mg