Recipe - Grilled Tuna Salad With Sun-Dried Tomato Dressing

FOR THE DRESSING
1 lg Garlic clove; minced and
mashed
; to a paste with 1/2
; teaspoon salt
2 tablespoon Redwine vinegar
1 tablespoon Fresh lemon juice plus
additional to
; taste
One fourth cup Finely chopped drained
sundried tomatoes
; packed in oil
2 Plum tomatoes; seeded and
chopped
One half cup Olive oil
2 tablespoon Sour cream
One half cup Packed fresh coriander
10 cup Loosely packed mesclun;
(mixed baby greens,
; available at
; specialty produce
; markets)
1 cup Cherry tomatoes; halved
lengthwise
1 cup Cooked fresh corn; (cut from
about 2
; ears)
Two; (1inchthick) tuna
; steaks (about 11/2
; pounds)
Olive oil for brushing the
tuna
Nasturtium blossoms for
garnish if
; desired

Make the dressing: In a blender blend together the garlic, the vinegar, 1
tablespoon of the lemon juice, the sundried tomatoes, the plum tomatoes,
and One fourth cup water until the mixture is smooth and with the motor running
add the oil in a stream. Add the sour cream, the coriander, the additional
lemon juice, and salt and pepper to taste and blend the dressing until it
is combined well. (The dressing may be made 1 day in advance and kept
covered and chilled. Let the dressing return to room temperature.)

In a large bowl toss the mesclun with the tomatoes and the corn and divide
the mixture among 4 plates. Brush the tuna on both sides with the oil,
season it with salt and pepper, and grill it on an oiled rack set about 4
inches over glowing coals for 4 to 5 minutes on each side for mediumrare,
or until is cooked to the desired degree. Let the tuna stand for 3 minutes
and cut it against the grain into 1/4inchthick slices. Divide the tuna
slices among the salads and pour about One fourth cup of the dressing over each
serving. Serve any remaining dressing separately and garnish the salads
with nasturtium blossoms.

Serves 4.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.