Grilled Tuna Salad Santorini
"This wonderful salad has all the flavors and scents of a Greek island. You can grill the tuna specifically for the salad, or, make extra when you barbecue and use the leftover grilled tuna the next day to make this. I recommend serving this over a bed of red leaf or butter lettuce. Cooking time does not include grilling the tuna."
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄2 lb tuna, grilled, cut into 1-inch chunks
- 1⁄2 lemon, juice of
- 1⁄2 orange, juice of
- 1⁄4 teaspoon fresh lemon rind, grated
- 1⁄4 teaspoon orange rind, grated
- 1 tablespoon brown sugar
- 1 large garlic clove
- 1⁄2 teaspoon coarse salt
- 2 -3 tablespoons extra virgin olive oil
- 1⁄2 cup basil leaves
- 1 red bell pepper, peeled, seeded and diced
- 1⁄3 cup kalamata olive, seeded and quartered
- 1⁄3 cup feta cheese
- 1 tomatoes, peeled, seeded and diced
- fresh ground pepper
directions
- Combine the lemon and orange juice and sugar and grated rind and stir to dissolve sugar.
- Chop the garlic clove and then, with a fork mash the coarse salt and the garlic into a paste and add paste to citrus mixture.
- Whisk in olive oil.
- In a serving bowl, combine tuna, basil leaves, red pepper olives , tomato and crumbled feta.
- Grind in pepper to taste.
- Pour the dressing over the salad and toss.
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Reviews
-
Served with plenty of crusty baguette. I did as Chef recommended and turned the salad onto a bed of fresh red leaf lettuce. A very uncomplicated, yet delicious recipe. Thank you. I love that you used grilled tuna in creating this recipe; I shall serve it again to guests at barbeque meals.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
