Recipe - Panzanella Salad With Grilled Yellow Fin Tuna (Hl)

4 Yellow fin tuna steaks; 2
inches thick
; 6 to 7 ounces each
1 cup Tomatoes; peeled, chopped to
a medium dice
One fourth cup Roasted red pepper; peeled,
chopped to a medium dice
One fourth cup Red onion; chopped to medium
dice
One fourth cup Cucumber; chopped to a
medium dice
One fourth cup Black olives; pitted and
halved
1 tablespoon Capers
2 tablespoon Chopped basil
Three fourths teaspoon Red wine vinegar
One half cup Bread cut into croutons;
medium dice
One fourth cup Olive oil; plus 2 teaspoons
One half teaspoon Chopped garlic
Salt and pepper; to taste

Place all ingredients, except croutons, in a medium size stainless steel
bowl. Mix well, salt and pepper to taste and let stand at room temperature
for 20 minutes. Add croutons just before serving.

Preheat grill for 10 minutes. Brush tuna steaks with 2 teaspoons of olive
oil. Place on grill and cook for approximately 2 minutes. Turn over and
cook for another 2 minutes or until desired doneness.

Divide Panzanella salad on 4 plates. Drizzle any excess liquid around
plate. Place tuna on top and serve.

Yield: 4 servings

Nutritional information: 431 calories and 19 grams of fat

Courtesy of Ex. Chef Terrance Brennan, Picholine Restaurant

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHG117

Posted to MCRecipe Digest V1 #799 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997