Southwestern grilled tuna salad with basilgarlic vinaigrett

 
        Southwestern Grilled Tuna Salad With Basilgarlic Vinaigrett
 
 Recipe By     : GRILLING' & CHILLIN' SHOW #GR3609
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish-fs                          Grill/broil-fs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    tuna steaks
                         --(about 5 ounces each)
    5      teaspoons     olive oil
                         salt and freshly ground pepper -- to taste
    4                    new potatoes -- cooked
                         --slightly cooled
    4      cups          mesclun or mixed green lettuce leaves
      1/2  cup           basilgarlic vinaigrette -- to taste
    2      small         avocados -- peeled
                         -- cut into quarters
    2      medium        tomatoes -- cut into quarters
    2      tablespoons   nicoise olives -- pitted
    2      tablespoons   capers -- drained
 
 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  on May 24, 1997
 
 
 
 
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