Ready in 45 minutes
I first had this appetizer at "The Reef Grill" or sometimes called "Captain Charlie's" in Juno Beach Florida. Then my friend Paula who had also tried it down there (on my recommendation) made it herself. This is my stab at it.
Marinate cucumbers, green beans, and mushrooms in vinegrette for 3 hours or overnight.
Crush 1/2 pint of blueberries and mix into the teriyaki sauce, let set 1 hour.
Coat tuna medallions with crushed pepper
Arrange greens on individual plates, place small amount of green beans, cucumbers and mushrooms on each plate.
Prepare a hot grill. Grill tuna on both sides, tuna should be slightly pink inside.
Place a tuna medallion on each plate, spoon one to two tablespoons of teriyaki on top, garnish with fresh blueberries. Seve immeadiately.
Keep size of crushed pepper small. be careful not to put too much pepper on when covering medallions or it will be over powering.