◦3 cups torn Romaine lettuce
◦3 cups torn red leaf lettuce
◦1 cup chopped endive
◦1 cup torn radicchio
◦1 cup sliced mushrooms
◦1 cup snow peas
◦1 large tomato, cut into wedges
◦3 cloves garlic, minced
◦1 tablespoon stick margarine (60% or more oil)
◦1 pound tuna steaks
◦1/2 cup rice wine vinegar
◦2 tablespoons sugar
◦1 teaspoon dry mustard
◦1/4 teaspoon ground black pepper
On six individual salad plates, arrange lettuce, endive, radiccho, mushrooms, snow peas and tomato. Set aside. In large skillet, over medium-high heat, cook garlic in margarine for one minute. Add tuna steaks and cook, browning on both sides, until fish flakes easily with a fork, about 10 minutes. Remove fish and break into chunks. Arrange tuna on individual salads; set aside. In same skillet, add vinegar, sugar, mustard and pepper; heat through. Drizzle vinegar mixture over salads; serve immediately.
Number of Servings: 6
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