Sunday, July 19, 2009

Grilled Tuna Salad "Sandwich"

Sherry and Mike Hebert are good friends of mine who live in Minneapolis. Sherry and I taught school together back in the early 90's in Illinois. But then I moved to Utah, and she moved to Minnesota. Soon after, we began having an annual trip to hang out. On one of the early trips, we ate this salad at Anthony's Pier 4 in Boston. We re-created it tonight in Minneapolis. This "sandwich" consists of grilled tuna, served on top of salad greens, with lots of vinaigrette. The olives and avocado are optional, but really nice. In this case, the olives were genuine nicoise olives from France. The vinaigrette is made from 2 parts olive oil to one part vinegar (we used Trader Giotto's balsamic), plus a little mustard, sugar, salt, and pepper. We grilled the bread (a sourdough boule from Lund's), which goes underneath the salad. The original salad did not have grilled bread, but it was a nice touch. Served with an Argentinian chardonnay on the deck, with the kitties close by for little bites of tuna.

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