Yield: 4 servings
Measure | Ingredient |
---|---|
4.00 \N | tuna steaks -; (4-oz ea) |
1 \N | oil; for grilling |
1 \N | salt; to taste |
1 \N | freshly ground black pepper; to taste |
4.00 cup | boston bibb lettuce - (2 small head; s), torn into p |
1.00 \N | lemon aioli; see * note |
½ pounds | red skin potatoes; quartered, cooked |
1 \N | ; until tender, cooled |
½ pounds | green beans; snipped, cooked |
1 \N | ; until tender, cooled |
8.00 \N | cherry tomatoes |
1.00 small | red onion; halved, sliced thin |
3.00 \N | hard-boiled eggs; sliced |
½ cup | nicoise olives; for garnish |
* Note: See the "Lemon Aioli" recipe which is included in this collection.
Preheat the grill. Oil and season the tuna. Grill the tuna for 1 to 2 minutes on each side. Toss the lettuce with ¼ cup of Aioli dressing and season with salt and pepper. Place in the center of your salad plates. Arrange the rest of the ingredients in a pretty way. Top with the beautiful tuna steak, and drizzle all over with the remaining dressing. Garnish with the olives. This recipe yields 4 entree salads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000