| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Garden1 |
1 |
Servings |
INGREDIENTS
|
|
=== FOR TUNA === |
| 1 1/2 |
lb |
Sushi-quality 1"-thick tuna |
|
|
steaks |
|
|
Kosher salt |
|
|
Cracked pepper |
|
|
Olive oil |
|
|
=== FOR SALAD === |
| 2 |
c |
Cooked, drained black-eyed |
|
|
peas |
| 2 |
|
Celery ribs, diced |
| 1/2 |
c |
Diced tomatoes |
| 1/2 |
c |
Diced red onion |
| 1/2 |
c |
Diced green bell pepper |
| 1/3 |
c |
Chopped fresh Italian |
|
|
parsley |
| 2 |
T |
Red-wine vinegar |
| 2 |
T |
Extra-virgin olive oil |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Preparation for the Tuna: Sprinkle with salt and pepper on a plate.
Rub tuna steaks with olive oil, and coat with salt and pepper. Grill
very hot for approximately 5 minutes on each side. Preparation for the
Salad: Combine all of the ingredients, and toss mixture. For best
results, refrigerate the salad for a couple of hours prior to serving.
To serve: Slice the tuna steaks thin, and fan them out on a plate next
to the salad. This dish can also be served over white rice. Recipe
Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook
by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”