| 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 |
tb |
Red-wine vinegar |
| 2 |
tb |
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.
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