You’ll love the tasty combination of flavors, and this salad will become a frequent flyer on your lunch or dinner table.
SERVES 4
• 4 4-ounce tuna steaks
• 2 tablespoons chopped fresh rosemary
• 1 garlic clove, crushed
• 2 tablespoons red wine
• 2 tablespoons extra virgin olive oil
• 4 cups mâche (lamb’s lettuce)
• 2 hard-boiled eggs, quartered
• 8 cherry tomatoes
• Freshly ground pepper, to taste
1. Place tuna in an oiled glass baking dish. Combine rosemary, garlic, red wine, and 1 tablespoon of the olive oil in a jar and shake well. Pour over tuna. Cover and refrigerate for thirty minutes.
2. Preheat oven to broil. Remove tuna from refrigerator. Broil for twenty minutes, turning at the halfway point. Remove from oven and set aside to cool for ten minutes.
3. Combine lettuce and the remaining tablespoon of olive oil in a large bowl and toss well. Arrange lettuce with eggs and cherry tomatoes. Layer with tuna steaks and season with freshly ground black pepper.
