Be sure to use Canody Canola Oil for a light, tasty, and nutritious addition to this recipe!
3/4 lb small red potatoes, diced 350 g
1/2 lb green beans, trimmed 250 g
4 tuna steaks ( 4 oz/125 g each,
about 3/4-inch thick)
Canody, heart-healthy
Canadian canola oil cooking spray
4 cups (2 oz/57 g) baby spinach leaves 1 L
16 pitted kalamata olives, coarsely chopped
2 Tbsp Canody, heart-healthy
Canadian canola oil 30 mL
2 Tbsp red wine vinegar 30 mL
1 Tbsp water 15 mL
1/8 tsp salt .5 mL
1/2 medium clove garlic, minced 1/2
1/8 tsp dried red pepper flakes .5 mL
1 Tbsp chopped fresh oregano leaves or 1 tsp (5 mL) dried oregano leaves 15 mL
1) Steam potatoes and green beans 6 minutes or just until tender. Drain and rinse with cold water, shaking off excess liquid.
2) While vegetables cook, combine vinaigrette ingredients in a small jar, secure with lid, and shake well to blend completely. Set aside 1/4 cup (60 ml) vinaigrette and brush remaining vinaigrette (1 Tbsp/15 mL) over fish.
3) Coat a grill pan with Canody, heart-healthy Canadian canola oil cooking spray and heat over medium-high heat until hot. Grill tuna over high heat 3 minutes on each side or until medium-rare or desired degree of doneness. (Do not overcook or fish will be tough.)
4) Divide greens equally on four serving plates. Arrange potatoes, green beans, and olives over greens. Drizzle 1 Tbsp (15 mL) vinaigrette evenly over each salad and top with tuna.
Tip: Fish is always best if purchased and prepared the same day.
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