Recipe for Panzanella Salad with Grilled Yellow Fin Tuna (Hl) 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 x Yellow fin tuna steaks, 2 inches thick 6 to 7 ounces each
1 cup Tomatoes, peeled, chopped to a medium dice
1/4 cup Roasted red pepper, peeled, chopped to a medium dice
1/4 cup Red onion, chopped to medium dice
1/4 cup Cucumber, chopped to a medium dice
1/4 cup Black olives, pitted and halved
1 tbl Capers
2 tbl Chopped basil
3/4 tsp Red wine vinegar
1/2 cup Bread cut into croutons, medium dice
1/4 cup Olive oil, plus 2 teaspoons
1/2 tsp Chopped garlic
Instructions:
Instructions: Place all ingredients, except croutons, in a medium size stainless steel bowl. Mix well, salt and pepper to taste and let stand at room temperature for 20 minutes. Add croutons just before serving.

Preheat grill for 10 minutes. Brush tuna steaks with 2 teaspoons of olive oil. Place on grill and cook for approximately 2 minutes. Turn over and cook for another 2 minutes or until desired doneness.

Divide Panzanella salad on 4 plates. Drizzle any excess liquid around plate. Place tuna on top and serve.

Yield: 4 servings

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