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"This salad, combining fresh tuna and the first of Spring's vegetables, makes a wonderful lunch or light dinner."
Serves 4.
Ingredients
Dressing
1 tsp. salt
¼ cup chopped parsley
1 bunch chopped chives
¼ cup lemon juice with zest from one of the lemons added
¼ cup extra virgin olive oil
dash of fresh ground black pepper
dash of paprika
dash of cumin
Fish
1 lb. fresh tombo or yellowfin tuna, marinated with olive oil, garlic, lemon juice, salt and pepper
2 Japanese eggplants, cut in half, then in 1" strips, marinated like the tuna
1 red pepper
½ cup fresh peas, blanched in salted water, then cooled
12 spears of fresh asparagus, blanched in salted water, then cooled
4 small red potatoes, sliced thinly, cooked, then cooled
1 small leek, peeled, cut in 1" strips, blanched in salted water, then cooled
Method
On a well-heated grill, grill the tuna until medium rare. Cool slightly, flake with fingers and set aside. Grill the eggplant until tender but not too much. Grill the red pepper until the skin blackens. Cool. Peel, seed, and cut into thin strips. Grill the asparagus just to mark the spears. Combine the grilled tuna and vegetables and dress in half the dressing, reserving the rest for the greens. Serve on dressed mixed spring greens. Garnish with chopped parsley, chives and lemon wedges.
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