From: Donna
Date: Thu, 3 Feb 2000 12:13:58 -0500
> Would you (or anybody else for that matter) happen to have
> any other fish recipes, preferably a little simpler or with swordfish
> perhaps? TIA
Ask...and ye shall receive: Substitute Swordfish for Tuna...
But...as a *real* easy one.... Just grill the Swordfish after marinating in
the dressing and serve with a simple salad and baguette....and a light Pinot
Noir. Yum..
Grilled Tuna Niçoise Salad
Dressing:
2 tablespoons red wine vinegar (or white or balsamic...depending on taste)
2 tablespoons Dijon mustard
1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon crushed dried
1 tablespoon chopped flat-leaf parsley
2 tablespoons olive oil
2 tablespoons water
Salad:
1 1/4 pounds fresh tuna steak
olive oil cooking spray
freshly ground pepper
1/2 pound yellow squash, cut on the diagonal into 1/2-inch (1.25 cm) slices
1/2 pound young green beans, trimmed
1/2 red bell pepper, 2 ounces, seeded and thinly sliced
6 ounces cherry tomatoes, cut in half
6 cups mixed salad greens
3 Niçoise olives, seeded and roughly chopped
1. Make the dressing in a small bowl, whisking together the vinegar,
mustard, thyme, flat leaf parsley, olive oil, and water. Whisk until well
blended. Set aside.
2. Light a grill or preheat the broiler.
3. Lightly coat the tuna and squash slices with cooking spray. Sprinkle with
pepper. Grill the tuna until medium rare, about 2 to 3 minutes per side.
Grill the squash slices until nicely browned on both sides, about 3 to 4
minutes. Slice the tuna into thin strips.
4. Cook the beans in a pot of boiling water until just crisp, about 2
minutes. Drain and refresh with running cold water. Drain again.
5. When ready to serve, divide the greens between 4 dinner plates. Divide
the green beans, squash, red bell pepper, and tomatoes decoratively on the
plates and top with tuna slices.
6. Sprinkle each with some of the chopped olive. Whisk the dressing and
drizzle over the salads. Serve at once.
© 1998-2005 Reeza.com
in association with
Ink Works
