Title: Grilled Tuna Salad with Sun-Dried Tomato Dressing
Categories: July 1991
Yield: 1 servings

------------------------------FOR THE DRESSING------------------------------
1 lg Garlic clove; minced and
-mashed
; to a paste with 1/2
; teaspoon salt
2 tb Red-wine vinegar
1 tb Fresh lemon juice plus
-additional to
; taste
1/4 c Finely chopped drained
-sun-dried tomatoes
; packed in oil
2 Plum tomatoes; seeded and
-chopped
1/2 c Olive oil
2 tb Sour cream
1/2 c Packed fresh coriander
10 c Loosely packed mesclun;
-(mixed baby greens,
; available at
; specialty produce
; markets)
1 c Cherry tomatoes; halved
-lengthwise
1 c Cooked fresh corn; (cut from
-about 2
; ears)
Two; (1-inch-thick) tuna
; steaks (about 1-1/2
; pounds)
Olive oil for brushing the
-tuna
Nasturtium blossoms for
-garnish if
; desired

Make the dressing: In a blender blend together the garlic, the vinegar, 1
tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes,
and 1/4 cup water until the mixture is smooth and with the motor running
add the oil in a stream. Add the sour cream, the coriander, the additional
lemon juice, and salt and pepper to taste and blend the dressing until it
is combined well. (The dressing may be made 1 day in advance and kept
covered and chilled. Let the dressing return to room temperature.)

In a large bowl toss the mesclun with the tomatoes and the corn and divide
the mixture among 4 plates. Brush the tuna on both sides with the oil,
season it with salt and pepper, and grill it on an oiled rack set about 4
inches over glowing coals for 4 to 5 minutes on each side for medium-rare,
or until is cooked to the desired degree. Let the tuna stand for 3 minutes
and cut it against the grain into 1/4-inch-thick slices. Divide the tuna
slices among the salads and pour about 1/4 cup of the dressing over each
serving. Serve any remaining dressing separately and garnish the salads
with nasturtium blossoms.

Serves 4.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.