Grilled Tuna Salad with Sun-Dried Tomato Dressing

1. 1

   Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream.

2. 2

   Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well.

3. 3

   (The dressing may be made 1 day in advance and kept covered and chilled.

4. 4

   Let the dressing return to room temperature.)

5. 5

   In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates.

6. 6

   Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree.

7. 7

   Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices.

8. 8

   Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving.

9. 9

   Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

* Per serving · 4 servings · Values may vary.