astray recipes: Grilled tuna salad

Categories: Salad
Yield: 4 Servings

Measure	Ingredient
1 pounds	Fresh tuna steak; 1" thick
⅓ cup	Extra-virgin olive oil
2 cups	Quartered cherry tomato
1 cup	Pickled Tuscan peppers
1	Medium-hot red onion; thinly sliced; separate in rings
2	Sprigs thyme
2	Cloves garlic; minced
2 tablespoons	Red wine vinegar
1 tablespoon	Hot prepared mustard
2 teaspoons	Mustard seeds
2 teaspoons	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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

grilled tuna salad