*  Exported from  MasterCook  *
 
                  Seared Tuna On A Bed Of Leaf Lettuce (Hl)
 
 Recipe By     : RECIPE FOR HEALTH SHOW #RHI027
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish-Sal                         Meal-sal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --for the salad--
    1      head          red leaf lettuce
    1      head          green leaf lettuce
    1      pound         tuna
                         --cut into 4-ounce fillets
      1/2                lemon -- juice of
      1/2  teaspoon      salt
    1      teaspoon      virgin olive oil
    1      cup           vinaigrette dressing
                         --for the salsa--
    1      teaspoon      virgin olive oil
    3                    scallions -- thinly sliced
                         --white and firm green parts
    1      teaspoon      seeded and minced jalapeno peppers
                         --see note)
    1      tablespoon    grated fresh ginger
                         --or 1 teaspoon ground ginger
    1      cup           orange juice
                         --preferably fresh squeezed
    1                    pineapple -- peeled
                         --cored and diced
                         --about 4 cups
    1      tablespoon    chopped fresh mint
    1      tablespoon    chopped fresh cilantro
      1/4  teaspoon      cumin
      1/4  teaspoon      chili powder
      1/2  teaspoon      salt
      1/4  teaspoon      black pepper
                         --garnish--
    2      tablespoons   virgin olive oil
    4                    scallions -- thinly sliced
                         --white and firm green parts
 
 Prepare the greens: Remove the outer leaves and any blemished leaves. Tear
 the leaves in half, and wash.
 
 Combine the tuna, lemon juice, salt and olive oil. Let marinate while
 preparing salsa.
 
 Prepare the salsa: In a saute pan, heat the olive oil over medium heat. Add
 the scallions, jalapeno peppers and ginger. Heat until the aroma is
 released (just 1 to 2 minutes). Add the orange juice and reduce the liquid
 slightly (3 to 4 minutes). Add the pineapple, herbs and seasonings. Remove
 from the heat and toss.
 
 In a nonstick pan, sear the tuna on both sides for 4 to 6 minutes,
 depending on how well done you prefer your fish.
 
 Prepare the garnish: Heat the olive oil to the smoking point and set aside.
 
 Assemble the salad: Toss the greens with enough vinaigrette dressing to
 coat evenly. Mound the greens along the bottoms of 4 plates with the salsa
 in the middle of the plate. Lean the tuna fillet on the salsa. Place sliced
 scallions on top of the tuna and drizzle with the heated olive oil, wilting
 the scallions and giving off a refreshing aroma.
 
 Note: Wear plastic gloves when handling jalapeno peppers so you do not burn
 your hands. Mexicans refer to seeded peppers as “castrated”, but I find the
 “macho” ones a bit too hot. Suit yourself!
 
 Yield: 4 servings
 
 Original Full Title: SEARED TUNA ON A BED OF RED AND GREEN LEAF LETTUCE
 WITH PINEAPPLE SALSA AND WILTED SCALLIONS
 
 Recipe from Gino’s Kitchen: Nourishing the Soul by Gino Dalesandro
 
 Formatted for MC by Gail Shermeyer <4paws@netrax.net>.
 
 
 
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