MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peppered Tuna Nicoise
Categories: Salad, Seafood
Yield: 4 Servings

MMMMM--------------------------DRESSING-------------------------------
1/4 c Rice wine vinegar
1/4 ts Wasabi powder
1 ts Fresh thyme leaves
1 sm Shallot; trimmed, quartered
2 tb Fresh ginger; chopped
2 ts Fresh basil; chopped
1/2 c Orange juice;
- freshly squeezed

MMMMM---------------------------SALAD--------------------------------
6 c Mixed salad greens
1/2 c Radishes; sliced
8 sm New white potatoes;
- thinly sliced
1 c String beans; trimmed
4 tb Black pepper;
- coarsely ground
4 Yellowfin (ahi) tuna
- fillets (1/2") (6 oz ea)
4 Spanish green olives;
- pitted, sliced
1/4 Red bell pepper;
- cut into thin strips
4 Lemon wedges

Put all the dressing ingredients except the orange juice in a blender
or food processor. Turn the machine on. Once the shallot is finely
chopped, drizzle in the juice.

Toss the salad greens and radishes together until well mixed and
divide among 4 salad plates.

Bring water to a boil in the bottom of a steamer. Put the potatoes and
beans in the steamer basket, and steam until fork tender, about 15
minutes. Remove from the heat and allow the vegetables to cool.

Sprinkle 1/2 tb black pepper on each of the tuna filets and press it
into the fish. Turn the tuna and press another 1/2 tb pepper into the
flip side of each.

Preheat a large, heavy (preferably cast-iron) frying pan over medium
heat for 2 to 3 minutes, until very hot. Put the tuna into the pan in
a single layer, and cook for 2 minutes per side, just until blackened
and firm to the touch, but still pink inside when cut into.

Slice the tuna and arrange it atop the greens, along with the
potatoes and string beans. Garnish with the sliced olives and red
pepper strips. Drizzle the dressing over all and add a lemon wedge to
each plate.

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

MMMMM


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