Featured in the August 2010 Newsletter
Recommended Pairing: Barbera, Chardonnay, Vermentino Serves 1
10 ounces albacore tuna steak
12 ounces lettuce mix
2 eggs, hardboiled, shelled and halved
¼ cup green beans, cooked and chilled
6 small new potatoes, boiled and chilled
½ red onion, thinly sliced
1 cup cherry tomatoes, halved
½ cup mixed olives, pitted and halved
2 tablespoons capers
Salt and black pepper, to taste
Olive Oil and Red Wine Vinegar (4 parts olive oil to 1 part vinegar)
Pre-heat a heavy bottom pan, or grill, to medium high. Lightly oil fish and season both sides with salt and pepper. Cook approximately 3 minutes on each side or until desired doneness. Reserve the fish in the refrigerator.
Arrange remaining ingredients on a platter and drizzle the oil and vinegar mixture sparingly over the salad just before serving. Slice tuna on a bias and lay out on the salad.