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Southwestern Grilled Tuna Salad With Basil-garlic Vinaigret

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tuna steaks

  3. 5 ounces

  4. 5 teaspoons olive oil

  5. salt and freshly ground pepper -- to taste

  6. 4 new potatoes -- cooked

  7. --slightly cooled

  8. 4 cups mesclun or mixed green lettuce leaves

  9. 1/2 cup basil-garlic vinaigrette -- to taste

  10. 2 small avocados -- peeled

  11. -- cut into quarters 2 medium tomatoes -- cut into quarters

  12. 2 tablespoons nicoise olives -- pitted

  13. 2 tablespoons capers -- drained

Instructions Jump to Ingredients ↑

  1. 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.

  2. Brush the potatoes with 1 teaspoon of oil, and grill about 2 minutes, turning. When done, slice thick.

  3. Dress the greens with about half of the vinaigrette and toss gently with the avocados, tomatoes, olives and potatoes.

  4. 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.

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