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cooking.nytimes.com
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Preparing this salad is no trouble at all, but if you want it easier than easy, or you just dont like medium-rare fish, use canned tuna instead of the fresh steaks.
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A vegetarian version of the traditional salad, tossed with almonds and mushrooms.
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