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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Grilled Tuna Salad with
Sun-Dried Tomato Dressing

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Grilled Tuna Salad with
Sun-Dried Tomato Dressing
Gourmet Archives

 Dressing:
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
1/4 cup finely chopped, drained sun-dried
tomatoes packed in oil
2 plum tomatoes, seeded and chopped
1/2 cup olive oil
2 tablespoons sour cream
1/2 cup packed fresh coriander [cilantro]

Salad:
10 cups loosely packed mesclun (mixed baby greens)
1 cup cherry tomatoes, halved lengthwise
1 cup cooked fresh corn (cut from 2 ears)
[We add either very thinly sliced red onion or sliced scallions.]

Two 1-inch-thick tuna steaks (about 1 1/2 pounds)
Olive oil for brushing the tuna

Make the dressing:  In a blender blend together garlic, vinegar, 1 table-
spoon lemon juice, sun-dried tomatoes, plum tomatoes and 1/4 cup water until mixture is smooth. With motor running add the oil in a stream. Add
sour cream, coriander and additional lemon juice to taste and blend 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 bowl toss the mesclun with the tomatoes and corn and divide mixture among 4 plates.  Brush the tuna on both sides with 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. 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, if desired, with nasturtium blossoms.  Serves 4.
 

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