Southwestern Grilled Tuna Salad With Basil-garlic Vinaigret

Recipe Ingredients

4		Tuna steaks (about 5 ounces each)
5 teaspoons	25ml	Olive oil
		Salt and freshly ground pepper - to taste
4		New potatoes - cooked slightly cooled
4 cups	160g / 5.6oz	Mesclun or mixed green lettuce leaves
1/2 cup	118ml	Basil-garlic vinaigrette - to taste
2 cups	474ml	Avocados - peeled (small) cut into quarters
2		Tomatoes - cut into quarters (medium)
2 tablespoons	30ml	Nicoise olives - pitted
2 tablespoons	30ml	Capers - drained

Recipe Instructions

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.

Source:
GRILLING' and CHILEN' SHOW #GR3609

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