"Dog Days" Grilled Tuna Salad
It's the dog days of summer, and New York has had a miserable stretch of hot, sticky weather. I've been relying on our outdoor grill and quick, cool salads to get us through the heatwave, and this combo of grilled tuna, black-eyed peas, fresh green beans, baby tomatoes and basil was a hit - a simple combination highlighting some of the season's best ingredients.

Preheat your grill, and season two 4 oz. tuna steaks with salt and pepper. Brush lightly with olive oil, and grill to your desired level of doneness. Set tuna aside to rest.



In a large bowl, combine one can of black-eyed peas (drained and rinsed) with 1/4 lb. of green beans (ours were from the garden, and had been previously blanched and frozen, so I thawed them in some warm water to bring them up to room temp) and a pint of halved baby tomatoes (we used a mixture of heirloom grape and cherry tomatoes). Add one tablespoon of extra virgin olive oil, two tablespoons of red wine vinegar, 1/4 cup of shredded fresh basil leaves, and salt and pepper to taste, and toss well. Divide between two plates, slice or chunk tuna and place on top. Garnish with more shredded basil, add a crusty wholegrain roll and a glass of wine, and enjoy!

Posted by jenblossom on August 12, 2005 | TrackBack