Grilled Tuna Salad Santorini |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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. 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 tomato, peeled, seeded and diced |
fresh ground pepper |
Directions:
1. Combine the lemon and orange juice and sugar and grated rind and stir to dissolve sugar.
2. 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.
3. Whisk in olive oil.
4. In a serving bowl, combine tuna, basil leaves, red pepper olives , tomato and crumbled feta.
5. Grind in pepper to taste.
6. Pour the dressing over the salad and toss.
|
|