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CATEGORY CUISINE TAG YIELD
Seafood Fish and se, June 1996 i, Salads 8 Servings

INGREDIENTS

1 T Olive oil
3 Eight-ounce tuna steaks
Salt and pepper
24 Whole cherry tomatoes
7 Whole scallions, cut into
1/2 " wedges
6 c Watercress leaves, torn
Into pieces
3 t Capers
1/2 c Nicoise olives, pitted
3 Whole anchovy fillets
Rinsed and minced
1/4 c Nicoise vinaigrette, See
Recipe), Recipe

INSTRUCTIONS

Brush grill lightly with oil. Heat grill to medium hot. rub tuna with
oil. Sprinkle with salt and pepper. Sear until just pink in center, 3
to 3 1/2 minutes per side. Let cool. slice across into 1/4-inch
strips. Toss tuna, tomatoes, scallions, watercress, capers, olives  and
anchovies with vinaigrette. Serve at room temperature.  Posted to
MC-Recipe Digest V1 #154  Date: Fri, 12 Jul 1996 08:58:13 -0800  From:
Kristine <ksimpson@cwo.com>  Recipe By     : Martha Stewart Living,
June 1996

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