Southwestern grilled tuna salad with basilgarlic vinaigrett

Yield: 4 Servings

Measure Ingredient
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

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