Teriyaki-Grilled Tuna with Water Chestnuts
| 1/4 | cup reduced sodium soy sauce |
| 2 | tablespoons rice-wine vinegar |
| 2 | tablespoons dry sherry |
| 6 | garlic cloves, minced |
| 1 | tablespoon minced peeled fresh ginger |
| 2 | teaspoons honey |
| 1/4 | teaspoon freshly ground pepper |
| 1 | (8 ounce) can whole water chestnuts, drained |
| 1¼ | pounds tuna steaks, cut into 4 pieces |
Sautéed Scallops with
Cherry Tomatoes, Green Onions and Parsley
| 1½ | pounds large sea scallops, side muscles removed |
| Fleur de sel or coarse kosher salt | |
| 4 | tablespoons extra-virgin olive oil, divided |
| 4 | large green onions, chopped, white and green parts separated |
| 1 | 12 ounce container cherry tomatoes or grape tomatoes |
| 4 | tablespoons coarsely chopped fresh Italian parsley, divided |
| 3 | tablespoons fresh lemon juice |
| 1/2 | teaspoon mild Spanish paprika (Pimentón dulce) or Hungarian sweet paprika |
Grilled Tuna Niçoise Salad
| Vinaigrette | |
| 2 | tablespoons champagne vinegar |
| 1 | tablespoon fresh tarragon, chopped |
| 1 | teaspoon Dijon mustard |
| 1 | small shallot, minced |
| 3/4 | cup olive oil |
| sea salt, to taste | |
| ground pepper, to taste | |
| Tuna | |
| 16 | ounces fresh tuna steak |
| olive oil cooking spray | |
| Salad | |
| 1/2 | pound green beans, trimmed, blanched |
| 1½ | pounds small new potatoes |
| 1/2 | cup red onion, thinly sliced |
| 1/2 | cup pitted Niçoise olives |
| 1 | cup cherry tomatoes, halved |
| 1 | egg, hard boiled, peeled and quartered (optional) |
W/ Mushroom, Pecan Bourbon Sauce
4 ct. ½” Sirloin Steaks
1 cup Worcestershire Sauce
1 cup Teriyaki Sauce
1 tsp. Creole Seasoning
½ tsp. Black Pepper
½ tsp. Salt
1 tsp. Granulated Garlic
½ tsp. Cinnamon
1 dash Lemon Pepper (or to taste)
Sauce:
2 tbsp. Unsalted Butter
¼ cup Pecan Pieces
1 pint Button Mushrooms
1 med. Onion, sliced
½ cup Bourbon
Prepare grill, marinate steaks in the Worcestershire sauce, teriyaki sauce and dry seasonings. Allow steaks to marinate at least 1 hour under refrigeration. Remove steaks from marinade and grill to the desired doneness. Reserve ½ cup of marinade for sauce.
To prepare sauce, melt butter in a saucepan; add pecans and pan sear for about 2 minutes. Add mushrooms and onions, continue cooking for approximately 2 – 3 minutes. Add bourbon and allow to reduce by half. Add ½ cup of the marinade to saucepan and let reduce again by half. Ladle over steaks. Enjoy!!