Mix all ingredients except tuna and cucumber; set aside.
Cook tuna on a hot grill about 30 seconds, just long enough to char one
side. Let rest for a minute, then carve into very thin slices.
Arrange slices of tuna on a plate and drizzle with vinaigrette. Garnish
with cucumber julienne.
Formatted for MCrecipe by JoAnn Pellegrino 5/98
NOTES : Elka Gilmore, until recently the chef at Camelions in Santa Monica,
California, has achieved considerable renown for her adroit contemporary
cooking.
Recipe by: The Joy of Grilling/Elka Gilmore
Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
15, 1998
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