member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to linda tennessee      

Recipe Categories:

    TUNA AND GREEN BEANS WITH TOMATO

    TUNA AND GREEN BEANS WITH TOMATO AND MOZZARELLA SALAD

    List of Ingredients






    1 teaspoon salt plus additional for seasoning
    2 large ripe tomatoes, about 1 pound
    12 to 14 ounces fresh mozzarella
    20 to 25 basil leaves
    Freshly ground black pepper
    Two 8-ounce tuna or swordfish steaks
    Olive oil spray
    1 pound green beans
    1 lemon
    1 shallot
    1/4 cup parsley leaves, preferably flat-leaf parsley
    1/4 cup extra virgin olive oil plus additional for the table

    Recipe




    1) Turn on a gas grill. Run the hot water tap and put 1 teaspoon salt
    and 1 quart hot tap water in a 12-inch saute pan or wide saucepan.
    Cover and bring to a boil over high heat.

    2) Meanwhile, core and cut the tomatoes into 1/4-inch thick slices.
    Slice the mozzarella as thinly as possible. Alternate slices of
    tomato and mozzarella (in rows or a circle) on a serving platter,
    slightly overlapping each other. Tuck a basil leaf in between the
    tomato and mozzarella slices. Season with salt and pepper. Set
    aside.

    3) Season the tuna with salt and pepper and spray with olive oil
    spray. Grill the tuna or swordfish for 2 minutes on each side. Put
    the fish on a cutting board when done. Meanwhile, trim the green
    beans and put them in the pan as soon the water boils. Cover and boil
    for 3 to 4 minutes or until just tender. Drain in a colander.

    4) While the beans cook, juice the lemon. Peel and halve the shallot.
    Drop the shallot down the chute of a food processor with the motor
    running. When the shallot is chopped, turn off the machine, add the
    parsley leaves, 2 tablespoons of the lemon juice (save the rest for
    another use), and salt and pepper to taste. Turn on the motor and
    gradually add the olive oil. Turn the machine off.

    5)Cut the tuna into 1/4 to 3/8-inch thick slices. Combine the tuna
    and green beans in a shallow bowl. Add the dressing from the food
    processor and toss gently but thoroughly. Serve the tuna and green
    beans with the tomato and mozzarella salad. Pass the additional olive
    oil and let each diner drizzle as much as they wish on the tomato and
    mozzarella salad.

    Serves 4

    Per serving: 597 calories, 49 grams protein, 13 grams carbohydrate, 39
    grams fat, 17 grams saturated fat, 132 mg cholesterol, 723 mg sodium.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |