Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    tuna steaks - -- (about 5 oz ea)
   5      teaspoons     olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4                    new potatoes -- cooked,
                        -- slightly cooled
   4      cups          mesclun or mixed green lettuce leaves
     1/2  cup           basil/garlic vinaigrette -- see * note
   2      small         avocados -- peeled, quartered
   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