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Caesar Salad with Pepper-Grilled Tuna




Source of Recipe


epicurious






Recipe Introduction


A quintessential California pairing. Brush slices of sourdough bread with olive oil and grill (about two minutes per side) to serve alongside. What to drink: A crisp, dry white wine, such as a Sauvignon Blanc.





List of Ingredients



• 1/4 cup soy sauce
  
• 1 tablespoon (packed) dark brown sugar
  
• 1/4 cup whole black peppercorns
  
• 6 5- to 6-ounce tuna steaks
  
• 2 5-ounce bags mixed baby greens
  
• 1 bunch radishes, trimmed, sliced
  
• Caesar Vinaigrette*
  






Instructions



1. Prepare barbecue (medium-high heat). Stir soy sauce and brown sugar in pie dish until sugar dissolves. Using mortar and pestle or spice mill coarsely grind peppercorns. Dip both sides of tuna steaks in soy mixture. Sprinkle both sides of tuna generously with peppercorns, pressing to adhere. Grill tuna to desired doneness, about 2 minutes per side for medium-rare.
   
2. Combine greens and radishes in large bowl. Toss with enough Caesar Vinaigrette to coat salad. Season to taste with salt and pepper. Divide salad among 6 plates. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.
   
   






Final Comments


Makes 6 servings

CAESAR VINAIGRETTE
1/4 cup fresh lemon juice
6 oil-packed anchovy fillets, drained, very finely chopped
1 tablespoon Dijon mustard
2 garlic cloves, pressed
1 1/2 teaspoons Worcestershire sauce
1 cup olive oil

Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

Makes about 1 1/3 cups