Preparation / Directions:
Whisk the vinaigrette ingredients together and adjust the seasonings to taste.
Steam the sugar peas for 2 minutes and refresh in ice water. Steam the potatoes just until tender, about 4 minutes. Refresh in ice water. Sprinkle with salt and pepper and toss lightly with the peas in a little of the vinaigrette.
Grill or broil the tuna about 4 minutes per side. Cut into 1-inch chunks. Add the tuna (warm or at room temperature) to the vegetables and toss with the remaining dressing. Arrange the tuna and vegetables on a platter or individual salad plates lined with baby lettuce.
VARIATION: Add 2 tablespoons prickly pear syrup to the dressing.
Notes: This recipe is not specifically southwestern, other than the fact that tuna is found in southwestern U.S. and Mexico waters. The salad is really a version of salad nicoise but without Nicoise olives and using fresh grilled tuna.
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