| With Summer Greens And Vegetables | | 1 x to 1 12 pounds fresh ahi tuna | | For marinade: | | 2 cup port wine | | 2 cup tamari sauce | | 1 sm piece fresh ginger root, sliced | | 5 x cloves garlic, crushed | | 1 tbl coarsely ground black pepper | | For vinaigrette: | | 1/3 cup fresh lemon juice | | 1 tbl Dijon mustard | | 1 cup extra virgin olive oil | | Salt and ground black pepper | | For salad: | | About 1/2 pound organic greens | | 1/4 lb French green beans, blanched | | 4 x hard-cooked eggs, quartered | | 3 x to 4 ripe tomatoes, sliced | | For garnish: | | 1/3 cup black olives | | 8 x salt-packed anchovy fillets, cleaned and rinsed | | Pinch of coarse sea salt | | 1 tbl extra-virgin olive oil |
| | Combine all marinade ingredients except black pepper in bowl. Place tuna in marinade. Cover and refrigerate at least 6 hours or overnight. | | Prepare grill . Remove tuna from marinade and pat dry with paper towels. Coat with coarse black pepper. Grill tuna about 3 to 4 minutes per side, depending upon thickness of fish. (It should remain rare in center.) | | To make vinaigrette , whisk lemon juice and Dijon mustard in small bowl. | | Dribble in oil while continuing to whisk. Add salt and freshly ground pepper , to taste. Dress all salad ingredients separately. | | To serve, arrange greens on platter. Place sliced tuna in center of platter and rest of salad ingredients around it. Garnish with olives , anchovies and sea salt . Drizzle with remaining 1 tablespoon oil. | | Serves 6 |
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