One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Wednesday, August 5, 2009

Grilled Tuna Salad with Sun-Dried Tomato Dressing

I've been having some rather 'hearty' meals of late. I was ready for some lighter fare, a salad or some seafood. I found a salad recipe calling for grilled tuna. Perfect. I adore grilled tuna. And the accompanying Sun-Dried Tomato Dressing sounded interesting. It was. And delicious. Easy and quick to make. Love that!

By the way, the dressing recipe calls for sour cream. I really thought it was unnecessary and toned down the flavor of the tomatoes too much. If you try the recipe as written, let me know what you think -

Grilled Tuna Salad with Sun-Dried Tomato Dressing
Gourmet| July 1991
Yield: Serves 4

For the dressing
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice plus additional to taste
1/4 cup finely chopped drained sun-dried tomatoes packed in oil
2 plum tomatoes, seeded and chopped
1/2 cup olive oil
2 tablespoons sour cream
1/2 cup packed fresh coriander

10 cups loosely packed mesclun (mixed baby greens, available at specialty produce markets)
1 cup cherry tomatoes, halved lengthwise
1 cup cooked fresh corn (cut from about 2 ears)
two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna nasturtium blossoms for garnish if desired

Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)

In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms, if using.


Science Bloggers Association said...

Nice Blog. Congrats.
-Zakir Ali ‘Rajnish’
{ Secretary-TSALIIM & SBAI }
[Editor- Children’s Poem & Adult’s Poem]

La Table De Nana said...

We had grilled Tuna also:) Not as beautiful as this that's for sure..

Great meal Lori~You would cringe if you saw how I eat my tuna..cooked right through:(~

Poorni Pillai said...

The dressing is superb. I can just about imagine the flavors....drool! :)

Thibeault's Table said...

I love rare Tuna. That looks spectacular. I can only imagine how it tastes. The colours just pop.

Linda said...

Beautiful colorful salad Lori!
I am hungry just looking at it!

Mari @ Once Upon a Plate said...

Lori, that is without a doubt the most beautiful and inviting Tuna Salad I have ever laid my eyes upon! I'm sure it was delicious beyond compare. My friend, you KNOW how to live right! YUM. :)


Parmesan et Paprika said...

Bonjour Lori,
Merci pour la visite ...
ce plat est magnifique, tout en couleurs et le dressing est très appé note la recette.
très joli blog!!!!

Cathy said...

This sun dried tomato dressing sounds wonderful, especially on tuna. Our heat wave is over so food is sounding better and better. Now we are in perfect hearty salad weather. I'm looking forward to trying this, Lori.

Kathy Walker said...

This is a great idea. Sun dried tomato dressing is something that I haven't tried to make.

Anonymous said...

is really looks tasty i cant wait to make it!!!

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