Preparation:
* Note: See the "Basil/Garlic Vinaigrette" recipe which is included in this collection.
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.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3609 |
