Grilled Tuna Salad With Sun-Dried Tomato Dressing

Course : Grilling
Serves: 4
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2 tablespoons sour cream
1/2 cup packed fresh coriander
10 cups loosely packed mesclun
1 cup cherry tomatoes -- halved lengthwise
1 cup cooked fresh corn (cut from 2 ears)
2 fillets tuna steaks 1 inch thick
3 tablespoons olive oil for brushing the tuna
1 package nasturtium blossoms for garnish
1 large garlic clove -- minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice plus additional to taste
1/4 cup finely chopped drained sun-dried tomatoes packed in oil
2 medium plum tomatoes -- seeded and chopped
1/2 cup olive oil

Preparation / Directions:

Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.) In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

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