INGREDIENTS

INSTRUCTIONS

Make the dressing: In a blender blend together the garlic, the
vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the
plum tomatoes, and 1/4 cup water until the mixture is smooth and with
the motor running add the oil in a stream. Add the sour cream, the
coriander, the additional lemon juice, and salt and pepper to taste
and blend the dressing until it is combined well. (The dressing may  be
made 1 day in advance and kept covered and chilled. Let the  dressing
return to room temperature.)  In a large bowl toss the mesclun with the
tomatoes and the corn and  divide the mixture among 4 plates. Brush the
tuna on both sides with  the oil, season it with salt and pepper, and
grill it on an oiled  rack set about 4 inches over glowing coals for 4
to 5 minutes on each  side for medium-rare, or until is cooked to the
desired degree. Let  the tuna stand for 3 minutes and cut it against
the grain into  1/4-inch-thick slices. Divide the tuna slices among the
salads and  pour about 1/4 cup of the dressing over each serving. Serve
any  remaining dressing separately and garnish the salads with
nasturtium  blossoms.  Serves 4.  Gourmet July 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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