Fresh-tuna salad nicoise
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | Eight-ounce tuna steaks | |
| Salt and pepper | ||
| 24 | Whole cherry tomatoes | |
| 7 | Whole scallions -- cut into | |
| ½ | \" wedges | |
| 6 | cups | Watercress leaves -- torn |
| Into pieces | ||
| 3 | teaspoons | Capers |
| ½ | cup | Nicoise olives -- pitted |
| 3 | Whole anchovy fillets -- | |
| Rinsed and minced | ||
| ¼ | cup | Nicoise vinaigrette (See |
| Recipe) | ||
Directions
Brush grill lightly with oil. Heat grill to medium hot. rub tuna with oil. Sprinkle with salt and pepper. Sear until just pink in center, 3 to 3½ minutes per side. Let cool. slice across into ¼-inch strips. Toss tuna, tomatoes, scallions, watercress, capers, olives and anchovies with vinaigrette. Serve at room temperature.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500