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Try this Southwestern Grilled Tuna Salad with Basilgarlic Vinaigrett recipe, or contribute your own.
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. Yield: 4 first course servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved busted by Gail Shermeyer <firstname.lastname@example.org> on May 24, 1997 Recipe by: GRILLING & CHILLIN SHOW #GR3609 Posted to MC-Recipe Digest V1 #623 by email@example.com (Shermeyer-Gail) on May 29, 1997
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