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Southwestern Grilled Tuna Salad with Basil/Garlic Vinaigrette


Course : Grilling
Source:
Serves: 4
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Ingredients:


4 fillets tuna steaks - -- (about 5 oz ea)

5 teaspoons olive oil

1 teaspoon salt -- to taste

1/2 teaspoon freshly-ground black pepper -- to taste

4 medium new potatoes -- cooked, slightly cooled

4 cups mesclun or mixed green lettuce leaves

1/2 cup basil/garlic vinaigrette -- see * note

2 small avocados peeled, quartered

2 medium tomatoes -- cut into quarters

2 tablespoons pitted nicoise olives

2 tablespoons capers -- drained
 

Preparation / Directions:


* 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

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