FRESH TUNA SALAD

1 1/2 cups 1/2-inch red potatoes; cubed

cooking spray

1 8 oz. tuna steak (about 1-inch thick)

2 tablespoons fresh parsley; chopped

1 1/2 tablespoons white vinegar

1 1/2 tablespoons water

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup seedless red grapes; halved crosswise

4 romaine lettuce leaves

1. Place potato in a saucepan; cover with water and bring to a boil. Cook 15 minutes or until tender. Drain and set aside.

2. Coat a small non-stick skillet with cooking spray; place over medium-high heat until hot. Add tuna and cook 3 minutes on each side until medium-rare or to desired degree of doneness. Break tuna into chunks.

3. Combine parsley, white vinegar, water, Dijon mustard, olive oil, salt and pepper in a medium bowl; stir well with a whisk. Add potato, tuna and grapes; toss gently to coat. Serve on lettuce-lined plates.

Yields 2 servings (Serving size = 1 1/2 cup)

CALORIES: 320; PROTEIN: 29g; FAT: 10g; CARBS: 29g; FIBER: 2g; CHOL: 43mg; IRON: 3mg; SODIUM: 458mg; CALC: 21mg.

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