Sauteed Tuna With Warm Olive Vinaigrette

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	December 19	1	Servings

INGREDIENTS

4	T	Olive oil
		Two, 1-inch-thick tuna
		steaks
5		Kalamata or other
		brine-cured black pitted
		olives
2	t	Drained bottled capers
1		Garlic clove, minced
1	t	Dijon-style mustard
2	t	Balsamic vinegar, or to
		taste
1		Plum tomato, seeded and
		chopped
1	T	Water
2	T	Finely chopped drained
		bottled roasted
		red peppers plus
		additional for
		garnish if desired
1	T	Finely chopped white and
		green parts of
		scallion plus additional
		for garnish
		if desired
		Lemon wedges as an
		accompaniment

INSTRUCTIONS

In a heavy skillet, preferably non-stick, heat 1 tablespoon of the  oil
over moderately high heat until it is hot but not smoking and in  it
sautee the tuna steaks, patted dry and seasoned with salt and  pepper,
for 4 to 5 minutes on each side, or until they are just  cooked
through. While the tuna is cooking, in a blender or small food
processor blend together the olives, the capers, the garlic, the
mustard, the vinegar, the tomato, the water, and salt and pepper to
taste and with the motor running add the remaining 3 tablespoons oil,
blending the dressing until it is emulsified. Transfer the tuna to
plates and wipe the skillet clean. Pour the dressing into the  skillet,
heat it over moderate heat until it is hot, and stir in 2  tablespoons
of the roasted peppers and 1 tablespoon of the scallion.  Spoon the
dressing over the tuna, garnish the tuna with the  additional roasted
peppers and scallion, and serve it with the lemon  wedges.  Serves 2.
Gourmet December 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1039 Calories From Fat: 814 Total Fat: 92g Cholesterol: 35.7mg Sodium: 1634.6mg Potassium: 1141.3mg Carbohydrates: 30g Fiber: 10.5g Sugar: 5.7g Protein: 31.7g