Recipe: Grilled Tuna Salad with Basil Vinaigrette

GRILLED TUNA SALAD

FOR THE BASIL VINAIGRETTE:
1/4 cup fresh basil leaves, julienned
6 tbsp olive oil
2 tbsp red wine vinegar
1 clove garlic; minced
salt and pepper
FOR THE SALAD:
1 lb sugar snap peas
ice water
1 lb small red potatoes, cut in bite size pieces
1 lb fresh tuna steaks, 1-inch thick (well trimmed)
1/4 lb teardrop tomatoes
assorted baby lettuce leaves (to serve)

Whisk the vinaigrette ingredients together and adjust the seasonings to taste. Set aside.

Steam the peas for 2 minutes and refresh in ice water.

Steam the potatoes just until tender, about 4 minutes. Refresh in ice water. Sprinkle with salt and pepper and toss lightly with the peas in a little of the vinaigrette. Set aside.

Grill or broil the tuna about 4 minutes per side.

Cut the tuna into 1-inch chunks. Add the tuna (warm or at room temperature) to the vegetables and toss with the remaining dressing.

TO SERVE:
Arrange the tuna and vegetables on a platter or individual salad plates lined with baby lettuce.

VARIATION:
Add 2 tablespoons prickly pear syrup to the dressing.

Note from source: This recipe is not specifically southwestern, other than the fact that tuna is found in southwestern U.S. and Mexico waters. The salad is really a version of salad nicoise but without Nicoise olives and using fresh grilled tuna.

Servings: 4
Source: Contemporary Southwest: The Cafe Terra Cotta Cookbook by Donna Nordin