Recipe - Southwestern Grilled Tuna Salad With Basilgarlic Vinaigrett

4 Tuna steaks (about 5 ounces
each)
5 teaspoon Olive oil
Salt and freshly ground
pepper, to taste
4 New potatoes, cooked,
slightly cooled
4 cup Mesclun or mixed green
lettuce leaves
One half cup Basilgarlic vinaigrette, to
taste
2 small Avocados, peeled, cut into
quarters
2 md Tomatoes, cut into quarters
2 tablespoon Nicoise olives, pitted
2 tablespoon Capers, drained

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.

Yield: 4 first course servings Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved

busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: GRILLING' & CHILLIN' SHOW #GR3609 Posted to MCRecipe Digest V1
#623 by 4paws@netrax.net (ShermeyerGail) on May 29, 1997