Fresh Tuna Salad With Roasted Red, Yellow And Green Peppers
|Red bell pepper||8 Ounce (1 Large)|
|Yellow bell pepper||8 Ounce (1 Large)|
|Green bell pepper||8 Ounce (1 Large)|
|Belgian endive||3 Ounce|
|Watercress||2 Bunch (200 gm), coarse stems removed|
|Scallions||4 Medium, thinly sliced|
|Capers||2 Tablespoon (With A Little Of The Brine)|
|Dijon mustard||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Olive oil||1 1⁄2 Tablespoon|
|Tuna steaks||1 1⁄2 Pound, deboned and skinned, cut into 3/4-inch cubes|
|Dry white wine||2 Tablespoon|
1. Roast the red, yellow and green peppers directly over a gas flame or under the broiler as close to the heat as possible, turning until charred all over. Put them in a plastic bag, twisting the top to enclose and let steam for 5 minutes in the refrigerator. Working over a colander, peel the peppers by rubbing the skins gently under warm running water. Remove the cores and seeds; cut the peppers into strips about 1/4-inch wide and 3-inches long.
2. Cut the endive lengthwise into 1/4-inch shreds. In a large bowl, toss the endive with the watercress, scallions, and peppers.
3. In a small bowl, combine the capers and mustard; mash with a fork. Stir in the mayonnaise and 1 tablespoon of the lemon juice.
4. Spoon the oil into a large nonstick skillet and place over moderately high heat. Add the tuna cubes and stir-fry until almost cooked through but just slightly rare inside (do not overcook), about 2 minutes. Spoon onto the salad and pour the wine over the tuna. Add the dressing and toss quickly. Add salt and pepper to taste. Serve warm or at room temperature, adding an additional tablespoon of lemon juice if desired (use sparingly when serving a good wine).