Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Plum tomatoes (about 1 lb) Olive oil
6 Mediterranean olives Salt
3 Canned anchovy fillets 4 Tuna steaks, 1 inch thick
2 tb Capers -(about 6 oz each)
2 tb Chopped parsley 2 tb Cider vinegar
1 ts Dried thyme leaves 1/2 Bunch hearts of chicory
1/2 ts Coarsely ground black pepper 1/2 Bunch watercress

ABOUT 45 BEFORE SERVING:

1. Preheat broiler if manufacturer directs.

2. Peel, seed, and dice tomatoes. Pit olives and coarsely chop. Chop
anchovies. In medium bowl, mix tomatoes, olives, anchovies, capers,
and parsley; set aside.

3. In cup, mix thyme, pepper, 1 T olive oil, and 1 teaspoon salt. Rub
herb mixture on tuna steaks.

4. Spray rack in broiling pan with nonstick cooking spray. Arrange
tuna on rack. With broiling pan at closest position to source of
heat, broil tuna 8 to 10 minutes until it just loses it pink color
throughout, turning steaks once.

5. Meanwhile, in large bowl, mix cider vinegar, 1 T olive oil, and
1/4 t salt. Add chicory and watercress and toss to coat with dressing.

6. To serve, arrange tuna and salad on 4 dinner plates. Spoon tomato
mixture over tuna.

Each serving: About 335 calories, 16 9 fat, 56 mg cholesterol, 1 340
mg 3 sodium.

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