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. Serves 4. Gourmet July 1991
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|Serving Size: 1 Serving (1818g)|
|Recipe Makes: 1|
|Calories from Fat: 725 (32%)|
|Amt Per Serving||% DV|
|Total Fat 80.5g||107 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 46.9g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 313.6mg||96 %|
|Sodium 545.9mg||19 %|
|Potassium 5816.1mg||153 %|
|Total Carbohydrate 202.2g||59 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 174.5g|
|Protein 188.9g||270 %|
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Calories per serving: 2264
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