1 cup Italian Salad Dressing
2 large cloves garlic, sliced
1 zucchini, sliced
1 yellow summer squash, sliced
1 cup diced cilantro
2 tbs chopped tarragon
½ cup chopped scallion greens
4 Roma tomatoes, sliced into wedges length wise
Small head red romaine lettuce, chopped
Small head green romaine lettuce, chopped
2 tbs tarragon vinegar
Olive Oil
Red wine vinegar
Salt
Pepper
1 tbs lemon juice
Parmesan cheese
Chop and mix the lettuce ahead of time. Set aside.
Marinade the tuna filets in the salad dressing for about 1 hour at room temperature. When ready to cook, go directly from the marinade to the grill – approximately 5 minutes each side.
While tuna is grilling, heat a sauce pan with about ¼ cup of olive oil. When oil is hot, add the zucchini, squash, scallions, tarragon, and about half the fresh chopped cilantro. It is very important for this that the oil be very hot – you want a basic stir fry, and you don’t want the veggies to over cook. They should still be crisp when served. Salt and pepper to taste. Add the tarragon vinegar and lemon juice at this time.
Turn the tuna at the 5 minute point.
Add the tomatoes to the stir fry after turning the tuna
When the tuna is finished, remove the stir fry from heat.
Toss the lettuces with a little red wine vinegar and olive oil. Place this as a bed on an oblong plate.
Cut the tuna filets into about ½ inch strips and lay on top of the bed of lettuce. Layer the stir fry on both sides of the bed of lettuce. Garnish with a healthy sprinkling of parmesan cheese and the remainder of the fresh chopped cilantro.
