Grilled tuna salad with sun-dried tomato dressing

1 servings

Ingredients

Quantity Ingredient
1 large Garlic clove; minced and mashed
; to a paste with 1/2
; teaspoon salt
2 tablespoons Red-wine vinegar
1 tablespoon Fresh lemon juice plus additional to
; taste
¼ cup Finely chopped drained sun-dried tomatoes
; packed in oil
2 Plum tomatoes; seeded and chopped
½ cup Olive oil
2 tablespoons Sour cream
½ cup Packed fresh coriander
10 cups Loosely packed mesclun; (mixed baby greens,
; available at
; specialty produce
; markets)
1 cup Cherry tomatoes; halved lengthwise
1 cup Cooked fresh corn; (cut from about 2
; ears)
Two; (1-inch-thick) tuna
; steaks (about 1-1/2
; pounds)
Olive oil for brushing the tuna
Nasturtium blossoms for garnish if
; desired

Directions

FOR THE DRESSING

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 ¼ 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 ¼-inch-thick slices. Divide the tuna slices among the salads and pour about ¼ 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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