| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish-fs, Grill/broil | 4 | Servings | |
INGREDIENTS
| 4 | Tuna steaks (about 5 ounces each) | |
| 5 | ts | 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 | sm | Avocados, peeled, cut into quarters |
| 2 | md | Tomatoes, cut into quarters |
| 2 | tb | Nicoise olives, pitted |
| 2 | tb | 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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