Name: Warm Tuna Salad
Ingredients: 4 tb Olive oil; 4 tb Vegetable oil; 1/3 c Balsamic vinegar; 2 tb Chopped capers; 1/2 ts Kosher salt; Freshly ground black pepper to taste; Four; (6 to 8 ounce) fresh; ; tuna steaks; 2 Medium; all-purpose; ; potatoes, each cut; ; into 6 to 8 wedges; 1/2 ts Dried thyme; 1 ts Minced garlic; 2 tb Vegetable oil; Twelve; (1/4-inch thick); ; slices unpeeled; ; cucumber, cut on; ; the bias; 12 Wedges hard boiled eggs; 2 c Mesclun or other greens; washed, dried and; ; torn into; ; bite-sized pieces; Optional garnish: 2 cups deep fried; diced and tossed; ; shredded sweet potatoes and lime, with 1 tablespoon; ; wedges or 2 tomatoes, balsamic vinegar; ; and 2 tablespoons; ; shredded fresh; ; basil

God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Sami	Burt, Wolf	1	servings

INGREDIENTS

4	tb	Olive oil
4	tb	Vegetable oil
1/3	c	Balsamic vinegar
2	tb	Chopped capers
1/2	ts	Kosher salt
		Freshly ground black pepper to taste
		Four; (6 to 8 ounce) fresh
		; tuna steaks
2		Medium; all-purpose
		; potatoes, each cut
		; into 6 to 8 wedges
1/2	ts	Dried thyme
1	ts	Minced garlic
2	tb	Vegetable oil
		Twelve; (1/4-inch thick)
		; slices unpeeled
		; cucumber, cut on
		; the bias
12		Wedges hard boiled eggs
2	c	Mesclun or other greens; washed, dried and
		; torn into
		; bite-sized pieces
		Optional garnish: 2 cups deep fried; diced and tossed
		; shredded sweet potatoes and lime, with 1 tablespoon
		; wedges or 2 tomatoes, balsamic vinegar
		; and 2 tablespoons
		; shredded fresh
		; basil

INSTRUCTIONS

Heat the oven to 400º F. Combine the olive and vegetable oils, balsamic
vinegar and capers and season with salt and pepper to taste. Marinate the
tuna in two tablespoons of this dressing.
Coat the potatoes with dried thyme, garlic and 2 tablespoons of vegetable
oil; season with salt and pepper to taste. Roast the potatoes for 35 to 40
minutes or until tender. Remove from the oven.
Set 3 slices of cucumber around the edge of each plate. In between the
cucumbers, set wedges of roasted potato and hard boiled egg.
Toss the greens with 2 more tablespoons of the caper vinaigrette and set a
pile of greens in the middle of each plate. Gently heat the remaining
vinaigrette in microwave oven or in a saucepan.
In a non-stick skillet over high heat, saut. the tuna steaks 2 to 3 minutes
per side and set them on top of the salad. Drizzle the warm vinaigrette
over the tuna and the other ingredients. Top the tuna with fried sweet
potatoes or diced tomatoes and basil, if desired.
Converted by MC_Buster.
Per serving: 1221 Calories (kcal); 136g Total Fat; (97% calories from fat);
trace Protein; 7g Carbohydrate; 0mg Cholesterol; 1097mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 27 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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