Panzanella salad with grilled yellow fin tuna (hl)

Yield: 4 Servings

Measure Ingredient
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
1 tablespoon Capers
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

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