| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tuscan |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh tuna steak; 1" thick |
| 1/3 |
c |
Extra-virgin olive oil |
| 2 |
c |
Quartered cherry tomato |
| 1 |
c |
Pickled Tuscan peppers |
| 1 |
|
Medium-hot red onion; thinly sliced; separate in rings |
| 2 |
|
Sprigs thyme |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Hot prepared mustard |
| 2 |
ts |
Mustard seeds |
| 2 |
ts |
Worcestershire sauce |
|
|
Salt & freshly ground black pepper to taste |
| 1 |
|
Head Romaine lettuce |
INSTRUCTIONS
Prepare a bed of coals or heat a griddle or heavy skillet over very high
heat until very hot. Brush tuna on both sides with some of the oil. Brush
barbecue grill or griddle with oil; cook tuna 2-3 minutes on each side
until browned on outside, but still very rare in center. Cool tuna briefly
then cut it in 1-inch squares. Combine tune, tomatoes, peppers, onion and
thyme. Set aside. Combine garlic, remaining oil, vinegar, mustard, mustard
seeds, and Worcestershire sauce; whisk to blend, season with salt and
pepper. To serve, line a platter or 4 individual plates with lettuce. Fold
dressing into tuna mixture; then arrange salad on platter or individual
plates. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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