Fresh Potato And Tuna Salad
|Cubed red potato||1 1⁄2 Cup (24 tbs) (1/2 Inch)|
|Vegetable cooking spray||1 Tablespoon|
|Tuna steak||8 Ounce (About 1 Inch Thick, 1 Piece)|
|Chopped parsley||2 Tablespoon|
|White vinegar||1 1⁄2 Tablespoon|
|Water||1 1⁄2 Tablespoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Olive oil||1 1⁄2 Teaspoon|
|Seedless red grapes||1 Cup (16 tbs), halved|
|Romaine lettuce leaves||4|
Place potato in a saucepan; cover with water, and bring to a boil.
Cook 15 minutes or until tender.
Drain and set aside.
Coat a small non-stick skillet with cooking spray; place over medium-high heat until hot.
Add tuna steak, and cook 3 minutes on each side until medium-rare or to desired degree of doneness.
Break the tuna steak into chunks.
Combine parsley, vinegar, 1 1/2 tablespoons water, mustard, olive oil, salt, and pepper in a medium bowl stirring well with a whisk.
Add potato, tuna, and grapes; toss gently to coat.