My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, June 2, 2010

Grilled Tuna Salad

When I tell you this is beyond wonderful, you are just going to have to believe me until you make it. This will become a favorite, I promise.

Grilled Tuna Salad
4 servings
print recipe

3 tablespoons soy sauce
1/4 cup orange juice
2 tablespoons rice vinegar
1 tablespoons brown sugar
1 tablespoon grated orange peel
1 clove garlic, minced
1/2 teaspoon hot pepper sauce
1 pound ahi or yellow fin tuna, 1-inch thick
8 red-skinned potatoes, cut in half
4 plum tomatoes, cut in half lengthwise
2 yellow sweet peppers, cored, seeded and cut into wedges
1 red onion, sliced
2 heads romaine lettuce
1 bunch basil leaves
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and Pepper or House Seasoning to taste

Combine the first 7 ingredients in a dish. Add the tuna, cover and set aside for 15 minutes. Heat the grill to medium-high. Take the tuna out of the marinade and place on grill. Dip the potatoes, tomatoes, sweet peppers and onions in the marinade and place on grill. Shut lid and cook for 7 minutes. Turn and brush with marinade. Cook for 5 to 7 minutes more. Combine all the ingredients in a large salad bowl and toss.

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