Tuna with warm tomato salad

1 Servings

Ingredients

Quantity Ingredient
6 6-oz tuna steaks
1 teaspoon Salt; divided
1 teaspoon Pepper; divided
¼ cup Olive oil
2 cups Tomato; seeded; chopped
2 cups Yellow tomato; seeded; chopped
¼ cup Balsamic vinegar
2 tablespoons Olive oil
1 pack (6.6 oz) polenta
½ cup Shallots; chopped
¼ cup Garlic; chopped
¼ cup Olive oil
¼ cup Fresh basil; chopped
¼ cup Fresh mint; chopped
¼ cup Fresh chives; chopped

Directions

Sprinkle steaks on both sides with ½ teaspoon salt and ½ teaspoon peper; place in a 13 X 9 baking dish and drizzle with ¼ cup olive oil.

Cover and chill 1 hour. Stir together red and yellow tomatoes, vinegar, and 2 tablespoons olive oil. Set aside. cook polenta according to package directions, substituting chicken broth for water; spoon evenly into a lightly greased 13X9 pan. Cool and cut into 18 triangles. cook steaks in a nonstick skillet over medium -high heat 5 minutes on each side or until done. Remove from skillet and keep warm. Saute shallot and garlic in ¼ cup hot oil in skillet 3-5 minutes or until tender; add tomato mixture and cook, stirring constantly, just until thoroughly heated. Stir in chopped herbs, cook 30 seconds. Stir in remaining ½ teaspoon salt and ½ teaspoon pepper. Serve immediately with tuna and polenta. Southern Living, August, 1997

Contributor: Exec. Chef Rene Pax, Renaissance Atlanta Hotel-Concours Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Rhonda J. Coleman" <wtb00516@...> on Jul 31, 1997

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