Title: Warm Tuna Salad
Categories: Burt, Wolf
Yield: 1 servings

4 tb Olive oil
4 tb Vegetable oil
1/3 c Balsamic vinegar
2 tb Chopped capers
1/2 ts Kosher salt
Freshly ground black pepper
-to taste
Four; (6 to 8 ounce) fresh
; tuna steaks
2 Medium; all-purpose
; potatoes, each cut
; into 6 to 8 wedges
1/2 ts Dried thyme
1 ts Minced garlic
2 tb Vegetable oil
Twelve; (1/4-inch thick)
; slices unpeeled
; cucumber, cut on
; the bias
12 Wedges hard boiled eggs
2 c Mesclun or other greens;
-washed, dried and
; torn into
; bite-sized pieces
Optional garnish: 2 cups
-deep fried; diced and
-tossed
; shredded sweet potatoes
-and lime, with 1 tablespoon
; wedges or 2 tomatoes,
-balsamic vinegar
; and 2 tablespoons
; shredded fresh
; basil

Heat the oven to 400º F. Combine the olive and vegetable oils, balsamic
vinegar and capers and season with salt and pepper to taste. Marinate the
tuna in two tablespoons of this dressing.

Coat the potatoes with dried thyme, garlic and 2 tablespoons of vegetable
oil; season with salt and pepper to taste. Roast the potatoes for 35 to 40
minutes or until tender. Remove from the oven.

Set 3 slices of cucumber around the edge of each plate. In between the
cucumbers, set wedges of roasted potato and hard boiled egg.

Toss the greens with 2 more tablespoons of the caper vinaigrette and set a
pile of greens in the middle of each plate. Gently heat the remaining
vinaigrette in microwave oven or in a saucepan.

In a non-stick skillet over high heat, saut‚ the tuna steaks 2 to 3 minutes
per side and set them on top of the salad. Drizzle the warm vinaigrette
over the tuna and the other ingredients. Top the tuna with fried sweet
potatoes or diced tomatoes and basil, if desired.

Converted by MC_Buster.

Per serving: 1221 Calories (kcal); 136g Total Fat; (97% calories from fat);
trace Protein; 7g Carbohydrate; 0mg Cholesterol; 1097mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 27 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.