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, .