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Title: Grilled Tuna Salad Categories: Salad Yield: 4 Servings 1 lb Fresh tuna steak; 1" thick 1/3 c Extra-virgin olive oil 2 c Quartered cherry tomato 1 c Pickled Tuscan peppers 1 Medium-hot red onion; thinly -sliced; separate in rings 2 Sprigs thyme 2 Cloves garlic; minced 2 tb Red wine vinegar 1 tb Hot prepared mustard 2 ts Mustard seeds 2 ts Worcestershire sauce Salt & freshly ground black -pepper to taste 1 Head Romaine lettuce Prepare a bed of coals or heat a griddle or heavy skillet over very high heat until very hot. Brush tuna on both sides with some of the oil. Brush barbecue grill or griddle with oil; cook tuna 2-3 minutes on each side until browned on outside, but still very rare in center. Cool tuna briefly then cut it in 1-inch squares. Combine tune, tomatoes, peppers, onion and thyme. Set aside. Combine garlic, remaining oil, vinegar, mustard, mustard seeds, and Worcestershire sauce; whisk to blend, season with salt and pepper. To serve, line a platter or 4 individual plates with lettuce. Fold dressing into tuna mixture; then arrange salad on platter or individual plates. Makes 4 servings. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |