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CHEF NETTIE’S GRILLED TUNA SALAD

Posted by Chefnettie on June 23rd, 2009

This is a great meal – a really great summer salad.;  serve it with some crusty bread and you are good to go!

For the dressing:

½ cup extra virgin olive oil
3 – 4 T. Fresh lemon juice
sea salt and ground pepper to taste

For the salad:

½ small red onion, thinly sliced
1 t. sea salt
1 medium red bell pepper
1 ½ pounds green beans sliced 1 inch on the bias about 4 cups
1 – 3 inch sprig of fresh savory or rosemary
1 c.spinach, 1 c.romaine ,1 c. red and green leaf lettuce , 1 c. butter leaf toss together
½ to 2/3 pound fresh tuna fillet

To make dressing:
In a small bowl, whisk the olive oil, lemon juice,sea salt and pepper together until they emulsify and set aside

To make the salad: Put the onion slices into a small bowl, cover them with cold water, and add the salt. Mix together and let them sit for 1 hour to remove some of the bite.

Mean while, roast the pepper over the flame of a gas stove, or under a broiler until charred. Place the charred pepper in plastic wrap and let cool. When it is cooled enough to handle, remove the seeds, scrape off the skin and cut the pepper into ½ inch strips, set them aside.
Steam the beans with the herbs over simmering water about 5 minutes or until just tender. Drain the beans, discarding the herbs. Shock the beans in ice water until they are chilled and drained again. Drain the onion slices. Arrange the lettuce leaves on a serving platter or in a large flat bowl. Arrange the beans, onions slices and peppers over top. Meanwhile, preheat the grill, brush tuna with one tablespoon of the dressing mixture. Over high heat, grill the tuna to medium rare for about 7 minutes on each side. Cut the fish on the bias into ½ inch thick slices and arrange them on the vegetables.
Drizzle the remaining dressing over the tuna and the vegetables, Serve immediately

Serves 4

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