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Southwestern Grilled Tuna Salad With Basilgarlic Vinaigrett

Southwestern Grilled Tuna Salad With Basilgarlic Vinaigrett comes together with Tuna Steaks, Olive Oil Salt And Freshly Ground Pepper, New Potatoes Slightly Cooled, Mesclun Or Mixed Green Lettuce Leaves, and Basilgarlic Vinaigrette. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4
• 5 tsp
• 4
• 4 cup
• 1/2 cup
• 2
• 2
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   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.

2. 2

   Brush the potatoes with 1 teaspoon of oil, and grill about 2 minutes, turning. When done, slice thick.

3. 3

   Dress the greens with about half of the vinaigrette and toss gently with the avocados, tomatoes, olives and potatoes.

4. 4

   For each serving, place 1 tuna steak on a large plate and drizzle with a little vinaigrette.

5. 5

   Arrange the salad around the tuna, giving each plate an equal portion of avocados, tomatoes, potatoes, and olives.

6. 6

   Sprinkle with capers and serve.