| 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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