This beautiful summer dinner will feed eight hungry folks -- all you need to serve it with is some crusty bread with olive oil and a dry white wine of your choice. Of course, you can cut the recipe in half if you're not feeding that many people.
Recipe: Grilled Tuna and Salmon Salad
Serves 8
Ingredients:
1 1/2 pounds fresh tuna steaks, rubbed lightly with canola oil
1 1/2 pounds salmon fillet, rubbed lightly with canola oil
Salt and pepper for the fish
10 cups (approximately) salad greens
1 pound green beans, trimmed and broken into bite-size pieces and steamed until just tender
1 carton small cherry tomatoes, such as Sun Gold, cut in half
1 1/12 pounds small red potatoes, salted and steamed, cut into bite-size pieces
3 T capers, drained and rinsed
Salad dressing of your choice; preferably a lemony vinaigrette
Instructions:
Grill (or saute) tuna and salmon to your desired level of doneness (I like medium rare tuna and medium salmon). Let cool, then slice into bite-size pieces.
Dress the salad greens and spread them onto a large serving platter.
Sprinkle green beans, tomatoes, potatoes and capers evenly over the greens.
Place tuna on one side of the platter and salmon on the other side (or mix the two fish together -- your choice).
Serve, passing additional dressing at the table.
No comments:
Post a Comment