Yield: 4 Servings
|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, .