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 <email@example.com> on May 24, 1997 Recipe by: GRILLING & CHILLIN SHOW #GR3609 Posted to MC-Recipe Digest V1 #623 by firstname.lastname@example.org (Shermeyer-Gail) on May 29, 1997
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|Serving Size: 1 Serving (563g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (32%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 63.8mg||20 %|
|Sodium 249.6mg||9 %|
|Potassium 2232.4mg||59 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 36.8g|
|Protein 40.6g||58 %|
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Calories per serving: 513
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