Yield: 4 Servings
|4 \N||Tuna steaks (about 5 ounces each)|
|5 teaspoons||Olive oil|
|\N \N||Salt and freshly ground pepper, to taste|
|4 \N||New potatoes, cooked, slightly cooled|
|4 cups||Mesclun or mixed green lettuce leaves|
|½ cup||Basilgarlic vinaigrette, to taste|
|2 smalls||Avocados, peeled, cut into quarters|
|2 mediums||Tomatoes, cut into quarters|
|2 tablespoons||Nicoise olives, pitted|
|2 tablespoons||Capers, drained|
Prepare a wood or charcoal fire and let it burn down to embers. Brush the tuna steaks with 4 teaspoons of the olive oil, season to taste with salt and pepper, and grill to desired doneness, 2 minutes on each side for medium rare.
Brush the potatoes with 1 teaspoon of oil, and grill about 2 minutes, turning. When done, slice thick.
Dress the greens with about half of the vinaigrette and toss gently with the avocados, tomatoes, olives and potatoes.
For each serving, place 1 tuna steak on a large plate and drizzle with a little vinaigrette. Arrange the salad around the tuna, giving each plate an equal portion of avocados, tomatoes, potatoes, and olives. Sprinkle with capers and serve.
Yield: 4 first course servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: GRILLING' & CHILLIN' SHOW #GR3609 Posted to MC-Recipe Digest V1 #623 by 4paws@... (Shermeyer-Gail) on May 29, 1997