Fish: Grilled Tuna Salad with Garden Greens by Recipe Cottage

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	Grilled Tuna Salad with Garden Greens

		3/4 cup olive oil (divided use) 1/4 cup balsamic vinegar 1/4 cup lemon juice (divided use) 1 clove garlic, minced salt and pepper to taste pinch of cayenne 4 (4 ounces each) portions of tune 1 head leaf lettuce, washed, dried and broken into small pieces 1 head radicchio or arugula, washed, dried and broken in pieces 6 scallions, finely sliced 1/4 cup chopped fresh parsley 8 sprigs watercress 8 thin wedges of lemon 4 thin wedges of lime For dressing, in a small bowl, combine 1/2 cup olive oil, vinegar, 3 tablespoons lemon juice, garlic, salt, pepper and cayenne. Set aside. Rub the fish all over with the remaining olive oil and lemon juice. Season with salt and pepper. Grill or broil about 4 inches from a hot fire for 8 minutes per inch of thickness of fish, turning once halfway through the grilling time. To Serve: Combine the leaf lettuce, radicchio or arugula, scallions and parsley in a bowl/ Whisk the dressing to combine and dress the salad with half the dressing. Arrange to one side of a large serving plate. Place the fish on the remaining side overlapping the salad by an inch or two. Spoon the remaining dressing over the fish. Garnish each dinner plate with 2 sprigs of watercress, 2 wedges of lemon and a wedge of line.