Yield: 4 Servings
|2½ tablespoon||Red-wine vinegar|
|1||Clove garlic; minced|
|Salt and pepper; to taste|
|⅓ cup||Plus 2 tablespoons extra-virgin olive oil|
|4||Red new potatoes; rinsed|
|8 ounces||Green beans; trimmed and halved lengthwise, blanched|
|½ small||Red onion; thinly slivered lengthwise|
|½ cup||Red bell pepper; diced 1/4"|
|2||Ripe plum tomatoes; cut into 8 pieces each|
|¼ cup||Pitted nicoise olives|
|1 tablespoon||Tiny capers|
|¼ cup||Loosely packed slivered fresh basil leaves|
|4||Tuna steaks; (about 6 ounces each), cut 1-inch thick|
|1||Hard cooked egg; chopped|
1. Place the vinegar, garlic, salt and pepper in a large serving bowl.
Whisking constantly, slowly drizzle in ⅓ cup olive oil.
2. Cook the potatoes in boiling salted water until tender, about 10 minutes; drain and cool, then slice the potatoes and place in the bowl.
Layer the green beans on top of the potatoes, followed by the onion, red pepper, tomatoes, olives, capers and slivered basil. Do not toss.
3. Brush the tuna on both sides with the remaining olive oil. Season with salt and pepper to taste. Grill the tuna 3 inches from heat source for 4 minutes per side. Let the tuna rest for 10 minutes before slicing thinly on the diagonal.
4. To serve, lightly toss the salad. Season to taste and divide among 4 plates. Sprinkle with chopped egg. Top with the sliced tuna and serve.
Serves 4. Per serving: 559 calories; 46g carbohydrates; 4g protein; 29g fat;
106 mg cholesterol
The cooking time for tuna can vary by a minute per side; therefore, grill it to your desired doneness, increasing by 1-minute increments if preferred more well done.
Published in Parade Magazine 5/17/98 Submitted by Carriej999@...
Recipe by: Sheila Lukins
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 17, 1998