| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Atlanta | Main dish, Seafood, Vegetables | 1 | Servings |
INGREDIENTS
| 6 | 6-oz tuna steaks | |
| 1 | ts | Salt; divided |
| 1 | ts | Pepper; divided |
| 1/4 | c | Olive oil |
| 2 | c | Tomato; seeded; chopped |
| 2 | c | Yellow tomato; seeded; chopped |
| 1/4 | c | Balsamic vinegar |
| 2 | tb | Olive oil |
| 1 | pk | (6.6 oz) polenta |
| 1/2 | c | Shallots; chopped |
| 1/4 | c | Garlic; chopped |
| 1/4 | c | Olive oil |
| 1/4 | c | Fresh basil; chopped |
| 1/4 | c | Fresh mint; chopped |
| 1/4 | c | Fresh chives; chopped |
INSTRUCTIONS
Sprinkle steaks on both sides with 1/2 teaspoon salt and 1/2 teaspoon peper; place in a 13 X 9 baking dish and drizzle with 1/4 cup olive oil. Cover and chill 1 hour. Stir together red and yellow tomatoes, vinegar, and 2 tablespoons olive oil. Set aside. cook polenta according to package directions, substituting chicken broth for water; spoon evenly into a lightly greased 13X9 pan. Cool and cut into 18 triangles. cook steaks in a nonstick skillet over medium -high heat 5 minutes on each side or until done. Remove from skillet and keep warm. Saute shallot and garlic in 1/4 cup hot oil in skillet 3-5 minutes or until tender; add tomato mixture and cook, stirring constantly, just until thoroughly heated. Stir in chopped herbs, cook 30 seconds. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Serve immediately with tuna and polenta. Southern Living, August, 1997 Contributor: Exec. Chef Rene Pax, Renaissance Atlanta Hotel-Concours Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Rhonda J. Coleman" <[email protected]> on Jul 31, 1997
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