Native American Food

4 pc tuna steaks; 1 inch thick
1/2 cup anasazi beans soaked 2 hours drain; cooked
8 pc ramps fresh
4 pc tomato
1 tsp rice wine vinigar
salt to taste
2 tsp black pepper; fresh ground
1 cup olive oil

Preheat grill to high

Cover beans with cold water simmer over medium heat for about one hour.
Check after 45 minutes for doneness. Salt to taste. They should be soft but
with just a slight bite to them. Remove from heat and drain. If not used
immediately chill in ice water and reserve.

Toss the tomatoes in approximately 1/2 T. of the salt and 1 tsp. of the
pepper and 1/4 cup of the olive oil. Grill over high heat turning often
until
charred all the way around. Remove from heat and cover in a bowl until soft
all the way through.

Combine tomatoes, 1 tsp of pepper and the rice wine vinegar in a food
processor and puree. Slowly add all but one T. of the olive oil until well
incorporated. Adjust the seasonings and reserve.

Rub the tuna steaks and the ramps with the olive oil, salt and pepper and
grill the tuna for only about two minutes per side. The ramps should be
grilled for about the same time or until soft.

To serve: place a mound of the (warm) beans in the center of four plates.
Slice the tuna into about 5 slices and fan over the beans. Drizzle the
vinaigrette around the plate and top everything with two grilled ramps on

Contributor: Burning Tree

Yield: 4 servings