Hawaiian Island Niçoise Salad
Norpac Fisheries Export
1 teaspoon salmon and
seafood seasoning
1 8-ounce Hawaiian
Select* fresh or frozen
ahi steak
1 tablespoon olive oil
6-8 ounces organic
spring mix
2 new potatoes, cooked
and sliced
5-10 kalamata olives
3 ounces fresh green
beans, blanched
1 ounce red onion,
julienned
2 tomatoes, quartered
1 hard-boiled egg,
coarsely chopped
DRESSING
1/4 cup red wine vinegar
1/4 cup olive oil
Sea salt
Coarsely grated black
peppercorns
Sprinkle seasoning over ahi. Heat olive oil in a sauté
pan over medium heat. Add ahi and sear for 1 1/2
minutes on each side.
To prepare the dressing, pour vinegar into a small
mixing bowl. While whisking continuously, slowly
drizzle olive oil into the vinegar until emulsified.
Season to taste with salt and pepper.
To assemble, add spring mix to the dressing and
toss. Arrange in the center of a large plate or bowl.
Place potatoes, olives, beans, onions, tomatoes and
egg in a row around the edge of the greens. Top the
greens with the seared ahi. Makes 1-2 servings.
Nutritional information: Each serving has 645
calories, 19 g protein, 38 g carbohydrates, 42 g fat,
6 g saturated fat, 189 mg cholesterol, 9 g fiber,
810 mg sodium.
Brands may vary by region; substitute a similar product.
Contemporary Peppered
Chopped Steak
Kirkland Signature/Newman’s Own
4 ounces 96% lean
ground beef
3 tablespoons cooked
brown rice (white rice
works in a pinch)
5 teaspoons minced fresh
parsley, divided
1/8 teaspoon salt
1 teaspoon freshly ground
black pepper
Olive oil spray
1/2 cup thin sweet
onion rings
1/3 cup Kirkland
Signature/Newman’s
Own 100% Grape Juice
1 tablespoon
balsamic vinegar
In a medium bowl, mix beef, rice, 4 teaspoons
parsley and salt until well combined. Form into a
1-inch-thick oval patty. Season with pepper, pressing
it into the patty on all sides.
Place a small nonstick skillet over high heat. When
it’s hot, lightly mist the skillet with spray and add
the patty. Cook for 2-4 minutes per side, or until the
outside browns and the inside is very slightly less
done than desired. Place the steak on a plate and
cover to keep warm.
Reduce the heat to medium and respray the pan.
Add onions and cook for about 5 minutes, or until
tender. Add grape juice and vinegar and return the
heat to high. Boil for 4-5 minutes, or until only
about 1/4 cup of the liquid remains.
Spoon the onions and sauce over the steak. Sprinkle
with remaining parsley. Serve immediately.
Makes 1 serving.
Nutritional information: Each serving has 275
calories, 24 g protein, 32 g carbohydrates, 6 g fat, 2 g saturated fat, 60 mg cholesterol, 3 g fiber, 372 mg sodium.
Recipe adapted from The Biggest Loser Family Cookbook by Chef
Devin Alexander and The Biggest Loser experts and cast with
Melissa Roberson.
