Panzanella Salad with Grilled Yellow Fin Tuna (Hl)
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Yield: 4 Servings Ready in 1 hours
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|1/2 cBread cut into croutons;|
|1/4 cCucumber; chopped to a|
|1/4 cBlack olives; pitted and|
|3/4 tsRed wine vinegar|
|1/2 tsGarlic; chopped|
|1/4 cRed onion; chopped to medium|
|salt and pepper; to taste|
|; 6 to 7 ounces each|
|1 cTomatoes; peeled, chopped to|
|1/4 cOlive oil; plus 2 teaspoons|
|4 Yellow fin tuna steaks; 2|
|2 tbChopped basil|
|1/4 cRoasted red pepper; peeled,|
Panzanella Salad with Grilled Yellow Fin Tuna (Hl) Preparation
Place all ingredients, except croutons, in a medium size stainless steel bowl. Mix well, salt and pepper to taste and let stand at room temperature for 20 minutes. Add croutons just before serving. Preheat grill for 10 minutes. Brush tuna steaks with 2 teaspoons of olive oil. Place on grill and cook for approximately 2 minutes. Turn over and cook for another 2 minutes or until desired doneness. Divide Panzanella salad on 4 plates. Drizzle any excess liquid around plate. Place tuna on top and serve. Yield: 4 servings Nutritional information: 431 calories and 19 grams of fat Courtesy of Ex. Chef Terrance Brennan, Picholine Restaurant Busted by Gail Shermeyer <email@example.com> Recipe by: RECIPE FOR HEALTH SHOW #RHG117 Posted to MC-Recipe Digest V1 #799 by firstname.lastname@example.org (Shermeyer-Gail) on Sep 24, 1997
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