Grilled tuna 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 \N Medium-hot red onion; thinly sliced; separate in rings
2 \N Sprigs thyme
2 \N Cloves garlic; minced
2 tablespoons Red wine vinegar
1 tablespoon Hot prepared mustard
2 teaspoons Mustard seeds
2 teaspoons Worcestershire sauce
\N \N Salt & freshly ground black pepper to taste
1 \N 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, .

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