Provencal Grilled Tuna Salad
|Tuna steaks||24 Ounce (4 Pieces, 6 Ounce Each, 1 Inch Thick)|
|White wine/Fish broth||3 Tablespoon|
|Olive oil||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Chopped fresh rosemary/1/4 teaspoon dried rosemary||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable cooking spray||1|
|Torn salad greens||6 Cup (96 tbs), packed|
|Halved cherry tomatoes||1 Cup (16 tbs)|
Measure thickness of fish to determine cooking time; place in glass dish.
To make vinaigrette, combine wine, oil, vinegar, rosemary, pepper and salt in jar with tight-fitting lid.
Pour 2 tablespoons vinaigrette over fish; add garlic and turn to coat.
Marinate 15 to 30 minutes, turning once.
Reserve remaining vinaigrette for salad dressing.
Coat grill rack with cooking spray and place on grill to heat 1 minute.
Place tuna on grill 4 to 6 inches over hot coals.
Cover with lid or tent with foil.
Cook, turning once, just until tuna begins to flake easily when tested with fork, about 7 minutes.
Meanwhile, arrange salad greens on 4 plates.
Place hot tuna on greens and add cherry tomatoes.
Shake remaining vinaigrette and drizzle over salads.