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Ingredients
| canned white tuna: 1 lb |
| sherry (wine): 3 Tbl |
| shallot onions (chopped): 2 Tbl |
| Dijon mustard: 1 Tbl |
| olive oil: 2 Tbl |
| emu - fan fillet: 1 fillet |
| white potatoes: 8 oz |
| canned green beans: 6 oz |
| mint leaves (whole): 6 cups |
| radishes (sliced): 3/4 cup |
| green olives: 1/2 cup |
Grilled Tuna Salad
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
8 min -
Servings
4 serving(s)
Tags
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For dressing, in small bowl combine vinegar and shallots. Whisk in mustard. Whisking constantly, add oil in a steady thin stream. Stir in anchovy; season to taste with salt and pepper. Remove 1 tablespoon dressing to brush fish; set aside remaining dressing until ready to serve.
2. Preheat broiler on high setting. Brush the 1 tablespoon dressing over all sides of fish. Place fish on greased unheated rack of broiler pan. Broil about 4 inches from heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Slice fish.
3. Meanwhile, in covered medium saucepan cook potatoes in a large amount of boiling water for 7 minutes. Add green beans; cook about 2 minutes more or until potatoes are tender. Drain and cool slightly.
4. Arrange fish, potatoes, green beans, lettuce leaves, radishes, and olives on a platter. Sprinkle with red onion and black pepper. Serve with remaining dressing. Makes 4 servings.