Title: Panzanella Salad with Grilled Yellow Fin Tuna (Hl)
Categories: Fish-sal, Meal-sal
Yield: 4 Servings

4 Yellow fin tuna steaks; 2
-inches thick
; 6 to 7 ounces each
1 c Tomatoes; peeled, chopped to
-a medium dice
1/4 c Roasted red pepper; peeled,
-chopped to a medium dice
1/4 c Red onion; chopped to medium
-dice
1/4 c Cucumber; chopped to a
-medium dice
1/4 c Black olives; pitted and
-halved
1 tb Capers
2 tb Chopped basil
3/4 ts Red wine vinegar
1/2 c Bread cut into croutons;
-medium dice
1/4 c Olive oil; plus 2 teaspoons
1/2 ts Chopped garlic
Salt and pepper; to taste

Place all ingredients, except croutons, in a medium size stainless steel
bowl. Mix well, salt and pepper to taste and let stand at room temperature
for 20 minutes. Add croutons just before serving.

Preheat grill for 10 minutes. Brush tuna steaks with 2 teaspoons of olive
oil. Place on grill and cook for approximately 2 minutes. Turn over and
cook for another 2 minutes or until desired doneness.

Divide Panzanella salad on 4 plates. Drizzle any excess liquid around
plate. Place tuna on top and serve.

Yield: 4 servings

Nutritional information: 431 calories and 19 grams of fat

Courtesy of Ex. Chef Terrance Brennan, Picholine Restaurant

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: RECIPE FOR HEALTH SHOW #RHG117

Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997