MILD GREENS WITH
STRAWBERRIES AND
FRESH GOAT CHEESE
(DAIRY)

1 pint strawberries, rinsed, hulled
and sliced
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon mint leaves
1 teaspoon sugar
4 cups (packed) torn mild salad
greens, such as Boston, Bibb,
romaine, oak leaf, or other loose
leaf lettuce or a combination
1/2 cup thinly sliced scallion
greens
2 ounces fresh goat cheese or
farmer's cheese, crumbled
114 cup alfalfa sprouts (optional)

1. Stir the strawberries, orange
juice, lemon juice, mint and sug-
ar together in a bowl. Let stand at
room temperature 10 minutes.
2. Combine the salad greens
and scallions in a large bowl. Add
half the strawberry mixture and
toss. Divide among 4 salad plates.
Scatter the crumbled goat cheese
over each salad, dividing evenly.
Top each salad with alfalfa
sprouts, if desired. Serve at once.
Makes 4 servings.

GRILLED TUNA WITH
WARM BALSAMIC
VINAIGRETTE (MEAT)

4 tuna steaks about 112 inch thick
(6 or 7 ounces each)
3 tablespoons balsamic vinegar
2 garlic cloves, bruised
Freshly ground black pepper
Vinaigrette:
1 1/2 cups reduced-sodium canned
chicken broth, fat skimmed
1/4 cup balsamic vinegar
4 medium shallots, minced
1 garlic clove, minced
1 teaspoon chopped fresh thyme
leaves, stripped from stems, or
pinch dried thyme
1 small ripe tomato, peeled,
seeded, and diced
1 small package (3.5 ounces) enoki
mushrooms (optional)
Coarsely cracked black and white
peppercorns
1 tablespoon minced parsley
Thyme sprigs, for garnish

•
•

•
•

•
•

1. Arrange the tuna steaks in a
single layer in a shallow non-alu-
minum dish. Add the vinegar,
thyme and garlic. Add a sprin-
kling of black pepper and turn the
fish over to coat. Cover and mar-
inate at least 1 hour or overnight.
2. Boil the broth in a heavy
saucepan until reduced to 3/4 cup.
Add vinegar, shallots, garlic and
chopped thyme and return to a
boil. Stir in the tomato and op-
tional enoki mushrooms and sea-
son with black pepper. Set aside.
3. Heat a grill or broiler.
Arrange rack about 4 inches from
the heat source.
4. Coat both sides of the tuna
with a thin layer of cracked pep-
percorns. Grill the tuna until the
outside is seared, but the inside is
still pink, 5 minutes for the first
side, 4 minutes for the second.
5. Reheat vinaigrette if neces-
sary. Add parsley. Transfer tuna
to plates and spoon vinaigrette
over. Garnish with thyme. Makes
4 servings. ❑

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