Yield: 4 servings
|4 mediums||Plum tomatoes (about 1 lb)|
|6 \N||Mediterranean olives|
|3 \N||Canned anchovy fillets|
|2 tablespoons||Chopped parsley|
|1 teaspoon||Dried thyme leaves|
|½ teaspoon||Coarsely ground black pepper|
|\N \N||Olive oil|
|4 \N||Tuna steaks, 1 inch thick (about 6 oz each)|
|2 tablespoons||Cider vinegar|
|½ \N||Bunch hearts of chicory|
|½ \N||Bunch watercress|
ABOUT 45 BEFORE SERVING:
1. Preheat broiler if manufacturer directs.
2. Peel, seed, and dice tomatoes. Pit olives and coarsely chop. Chop anchovies. In medium bowl, mix tomatoes, olives, anchovies, capers, and parsley; set aside.
3. In cup, mix thyme, pepper, 1 T olive oil, and 1 teaspoon salt. Rub herb mixture on tuna steaks.
4. Spray rack in broiling pan with nonstick cooking spray. Arrange tuna on rack. With broiling pan at closest position to source of heat, broil tuna 8 to 10 minutes until it just loses it pink color throughout, turning steaks once.
5. Meanwhile, in large bowl, mix cider vinegar, 1 T olive oil, and ¼ t salt. Add chicory and watercress and toss to coat with dressing.
6. To serve, arrange tuna and salad on 4 dinner plates. Spoon tomato mixture over tuna.
Each serving: About 335 calories, 16 9 fat, 56 mg cholesterol, 1 340 mg 3 sodium.