Grilled tuna salad with sun-dried tomato dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Garlic clove; minced and mashed |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| 2 | tablespoons | Red-wine vinegar |
| 1 | tablespoon | Fresh lemon juice plus additional to |
| ; taste | ||
| ¼ | cup | Finely chopped drained sun-dried tomatoes |
| ; packed in oil | ||
| 2 | Plum tomatoes; seeded and chopped | |
| ½ | cup | Olive oil |
| 2 | tablespoons | Sour cream |
| ½ | cup | Packed fresh coriander |
| 10 | cups | Loosely packed mesclun; (mixed baby greens, |
| ; available at | ||
| ; specialty produce | ||
| ; markets) | ||
| 1 | cup | Cherry tomatoes; halved lengthwise |
| 1 | cup | Cooked fresh corn; (cut from about 2 |
| ; ears) | ||
| Two; (1-inch-thick) tuna | ||
| ; steaks (about 1-1/2 | ||
| ; pounds) | ||
| Olive oil for brushing the tuna | ||
| Nasturtium blossoms for garnish if | ||
| ; desired | ||
Directions
FOR THE DRESSING
Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and ¼ cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.) In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into ¼-inch-thick slices. Divide the tuna slices among the salads and pour about ¼ cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.
Serves 4.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.