| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Garden1 | 1 | servings | |
INGREDIENTS
| === FOR TUNA === | ||
| 1 1/2 | lb | Sushi-quality 1"-thick tuna steaks |
| Kosher salt | ||
| Cracked pepper | ||
| Olive oil | ||
| === FOR SALAD === | ||
| 2 | c | Cooked; drained black-eyed peas |
| 2 | Celery ribs; diced | |
| 1/2 | c | Diced tomatoes |
| 1/2 | c | Diced red onion |
| 1/2 | c | Diced green bell pepper |
| 1/3 | c | Chopped fresh Italian parsley |
| 2 | tb | Red-wine vinegar |
| 2 | tb | Extra-virgin olive oil |
| Salt and pepper; to taste |
INSTRUCTIONS
Preparation for the Tuna: Sprinkle with salt and pepper on a plate. Rub tuna steaks with olive oil, and coat with salt and pepper. Grill very hot for approximately 5 minutes on each side. Preparation for the Salad: Combine all of the ingredients, and toss mixture. For best results, refrigerate the salad for a couple of hours prior to serving. To serve: Slice the tuna steaks thin, and fan them out on a plate next to the salad. This dish can also be served over white rice. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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