Recipe courtesy of:
Ingredients:
mesculine mixed greens
12 oz. center cut loin Ahi tuna
whole artichoke hearts quartered
2 tomatoes seeded & diced
1 tbsp capers
8-10 kalamata olives sliced (pitted)
juice from one lemon
6 tbsp extra virgin olive oil
salt and pepper to taste
Italian parsley to garnish
shaved Reggiano Parmigianno
Directions:
In a glass bowl combine: artichoke hearts, tomatoes, capers, olives, lemon juice, black olives, salt, pepper, olive oil and set aside to marinate.
With a sharp knife, cut tuna into thin quarter inch slices across the grain. Place slices onto plate and arrange mesculine in center and then put marinated ingredients over mesculine.
Alpana Singh's Wine Recommendation:
2006 LaSelva Vermentino ? Tuscany $13
