Southwestern Grilled Tuna Salad with Basil/Garlic Vinaigrette
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 fillets tuna steaks - -- (about 5 oz ea)
5 teaspoons olive oil
1 teaspoon salt -- to taste
1/2 teaspoon freshly-ground black pepper -- to taste
4 medium new potatoes -- cooked, slightly cooled
4 cups mesclun or mixed green lettuce leaves
1/2 cup basil/garlic vinaigrette -- see * note
2 small avocados
2 medium tomatoes -- cut into quarters
2 tablespoons pitted nicoise olives
2 tablespoons capers -- drained
 

Preparation:

* Note: See the "Basil/Garlic Vinaigrette" recipe which is included in this collection. 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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3609