| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish-fs, Grill/broil | 4 | Servings | |
INGREDIENTS
| 4 | Tuna steaks, about 5 ounces | |
| each | ||
| 5 | t | Olive oil |
| Salt and freshly ground | ||
| pepper to taste | ||
| 4 | New potatoes, cooked | |
| slightly cooled | ||
| 4 | c | Mesclun or mixed green |
| lettuce leaves | ||
| 1/2 | c | Basilgarlic vinaigrette, to |
| taste | ||
| 2 | Avocados, peeled cut into | |
| quarters | ||
| 2 | Tomatoes, cut into quarters | |
| 2 | T | Nicoise olives, pitted |
| 2 | T | Capers, drained |
INSTRUCTIONS
Prepare a wood or charcoal fire and let it burn down to embers. Brush the tuna steaks with 4 teaspoons of the olive oil, season to taste with salt and pepper, and grill to desired doneness, 2 minutes on each side for medium rare. Brush the potatoes with 1 teaspoon of oil, and grill about 2 minutes, turning. When done, slice thick. Dress the greens with about half of the vinaigrette and toss gently with the avocados, tomatoes, olives and potatoes. For each serving, place 1 tuna steak on a large plate and drizzle with a little vinaigrette. Arrange the salad around the tuna, giving each plate an equal portion of avocados, tomatoes, potatoes, and olives. Sprinkle with capers and serve. Yield: 4 first course servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: GRILLING' & CHILLIN' SHOW #GR3609 Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 286.8mg
Potassium: 231.2mg
Carbohydrates: 62.7g
Fiber: 3.1g
Sugar: 1.7g
Protein: 8.9g