| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish and se, June 1996 i, Salads | 8 | Servings | |
INGREDIENTS
| 1 | tb | 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 | ts | Capers |
| 1/2 | c | Nicoise olives — pitted |
| 3 | Whole anchovy fillets — | |
| Rinsed and minced | ||
| 1/4 | c | Nicoise vinaigrette (See |
| 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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