Tuna with warm tomato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 6-oz tuna steaks | |
| 1 | teaspoon | Salt; divided |
| 1 | teaspoon | Pepper; divided |
| ¼ | cup | Olive oil |
| 2 | cups | Tomato; seeded; chopped |
| 2 | cups | Yellow tomato; seeded; chopped |
| ¼ | cup | Balsamic vinegar |
| 2 | tablespoons | Olive oil |
| 1 | pack | (6.6 oz) polenta |
| ½ | cup | Shallots; chopped |
| ¼ | cup | Garlic; chopped |
| ¼ | cup | Olive oil |
| ¼ | cup | Fresh basil; chopped |
| ¼ | cup | Fresh mint; chopped |
| ¼ | cup | Fresh chives; chopped |
Directions
Sprinkle steaks on both sides with ½ teaspoon salt and ½ teaspoon peper; place in a 13 X 9 baking dish and drizzle with ¼ cup olive oil.
Cover and chill 1 hour. Stir together red and yellow tomatoes, vinegar, and 2 tablespoons olive oil. Set aside. cook polenta according to package directions, substituting chicken broth for water; spoon evenly into a lightly greased 13X9 pan. Cool and cut into 18 triangles. cook steaks in a nonstick skillet over medium -high heat 5 minutes on each side or until done. Remove from skillet and keep warm. Saute shallot and garlic in ¼ cup hot oil in skillet 3-5 minutes or until tender; add tomato mixture and cook, stirring constantly, just until thoroughly heated. Stir in chopped herbs, cook 30 seconds. Stir in remaining ½ teaspoon salt and ½ teaspoon pepper. Serve immediately with tuna and polenta. Southern Living, August, 1997
Contributor: Exec. Chef Rene Pax, Renaissance Atlanta Hotel-Concours Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Rhonda J. Coleman" <wtb00516@...> on Jul 31, 1997