(serves four)
Amt Ingredient
4 (6-oz.) tuna steaks
3/4 lbs. small red potatoes, blanched and thinly sliced
½ lb. blanched green beans
to taste Italian dressing
2 tsp. chopped fresh tarragon
8 cups mixed greens
½ cup chopped hard-cooked egg
½ cup Nicoise olives
1/4 cup capers
Procedure:
• Grill tuna to rare/medium-rare; let rest.
• Toss all remaining ingredients, or arrange how you like
• Top with sliced tuna.
Submitted by Paul Bundick, Executive Chef, Pine Valley (N.J.) Golf Club
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