Title: Tuna with Warm Tomato Salad
Categories: Main dish, Seafood, Vegetables
Yield: 1 Servings

6 6-oz tuna steaks
1 ts Salt; divided
1 ts Pepper; divided
1/4 c Olive oil
2 c Tomato; seeded; chopped
2 c Yellow tomato; seeded;
-chopped
1/4 c Balsamic vinegar
2 tb Olive oil
1 pk (6.6 oz) polenta
1/2 c Shallots; chopped
1/4 c Garlic; chopped
1/4 c Olive oil
1/4 c Fresh basil; chopped
1/4 c Fresh mint; chopped
1/4 c Fresh chives; chopped

Sprinkle steaks on both sides with 1/2 teaspoon salt and 1/2 teaspoon
peper; place in a 13 X 9 baking dish and drizzle with 1/4 cup olive oil.
Cover and chill 1 hour. Stir together red and yellow tomatoes, vinegar, and
2 tablespoons olive oil. Set aside. cook polenta according to package
directions, substituting chicken broth for water; spoon evenly into a
lightly greased 13X9 pan. Cool and cut into 18 triangles. cook steaks in a
nonstick skillet over medium -high heat 5 minutes on each side or until
done. Remove from skillet and keep warm. Saute shallot and garlic in 1/4
cup hot oil in skillet 3-5 minutes or until tender; add tomato mixture and
cook, stirring constantly, just until thoroughly heated. Stir in chopped
herbs, cook 30 seconds. Stir in remaining 1/2 teaspoon salt and 1/2
teaspoon pepper. Serve immediately with tuna and polenta. Southern Living,
August, 1997

Contributor: Exec. Chef Rene Pax, Renaissance Atlanta Hotel-Concours Posted
to TNT - Prodigy's Recipe Exchange Newsletter by "Rhonda J. Coleman"
on Jul 31, 1997