Recipe - Grilled Tuna Salad

1 pound Fresh tuna steak; 1" thick
1/3 cup Extravirgin olive oil
2 cup Quartered cherry tomato
1 cup Pickled Tuscan peppers
1 Mediumhot red onion; thinly
cut or sliced up ; separate in rings
2 Sprigs thyme
2 Cloves garlic; minced
2 tablespoon Red wine vinegar
1 tablespoon Hot prepared mustard
2 teaspoon Mustard seeds
2 teaspoon Worcestershire sauce
Salt & freshly ground black
pepper to taste
1 Head Romaine lettuce

Prepare a bed of coals or heat a griddle or heavy skillet over very high
heat until very hot. Brush tuna on both sides with some of the oil. Brush
barbecue grill or griddle with oil; cook tuna 23 minutes on each side
until browned on outside, but still very rare in center. Cool tuna briefly
then cut it in 1inch squares. Combine tune, tomatoes, peppers, onion and
thyme. Set aside. Combine garlic, remaining oil, vinegar, mustard, mustard
seeds, and Worcestershire sauce; whisk to blend, season with salt and
pepper. To serve, line a platter or 4 individual plates with lettuce. Fold
dressing into tuna mixture; then arrange salad on platter or individual
plates. Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.