Yield: 4 Servings
|4 \N||Yellow fin tuna steaks; 2 inches thick|
|\N \N||; 6 to 7 ounces each|
|1 cup||Tomatoes; peeled, chopped to a medium dice|
|¼ cup||Roasted red pepper; peeled, chopped to a medium dice|
|¼ cup||Red onion; chopped to medium dice|
|¼ cup||Cucumber; chopped to a medium dice|
|¼ cup||Black olives; pitted and halved|
|2 tablespoons||Chopped basil|
|¾ teaspoon||Red wine vinegar|
|½ cup||Bread cut into croutons; medium dice|
|¼ cup||Olive oil; plus 2 teaspoons|
|½ teaspoon||Chopped garlic|
|\N \N||Salt and pepper; to taste|
Place all ingredients, except croutons, in a medium size stainless steel bowl. Mix well, salt and pepper to taste and let stand at room temperature for 20 minutes. Add croutons just before serving.
Preheat grill for 10 minutes. Brush tuna steaks with 2 teaspoons of olive oil. Place on grill and cook for approximately 2 minutes. Turn over and cook for another 2 minutes or until desired doneness.
Divide Panzanella salad on 4 plates. Drizzle any excess liquid around plate. Place tuna on top and serve.
Yield: 4 servings
Nutritional information: 431 calories and 19 grams of fat Courtesy of Ex. Chef Terrance Brennan, Picholine Restaurant Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG117 Posted to MC-Recipe Digest V1 #799 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997