®
13
Grilled Tuna Steaks (Swordfish or Salmon)
Yield: 4 servings
Cooking Time: 8 minutes
I
ngredients:
4 -
1
/
2
”
to
3
/
4
”
to thick tuna steaks (6 oz. each)
Marinade:
1
/
4
cup soy sauce
2 tbs. vegetable oil
2 tbs. fresh lemon juice
Salt and pepper to taste
6 green onions, sliced thin
Method:
1. Combine marinade ingredients in a shallow pan. Add
steaks and turn once to coat in marinade. Cover and
refrigerate for 30 minutes.
2. Place glass bowl on base, elevated wire rack in glass bowl
and lid on bowl. Preheat oven to 475°F for 6 minutes.
3. Reduce heat to 475°F. Place steaks directly on wire rack
and grill for at least 8 minutes or until desired doneness.
Note: Swordfish or salmon steaks can be substituted for tuna.
Grilled Eggplant or Zucchini
Yield: 6 servings
Cooking Time: 20 minutes
Ingredients:
1 cup olive oil
1 tbs. basil
1 tbs. minced oregano
1 tbs. parsley
1 tsp. salt
1
/
2
tsp. black pepper
2 tbs. finely minced garlic
3 tbs. grated romano cheese
2 large zucchini
OR
2 small eggplant
Method:
1. Preheat oven to 475°F for 6 minutes.
2. Combine oil, herbs, garlic, salt and pepper. Slice
zucchini or eggplant into
1
/
4
” slices. Lightly brush
both sides with oil mixture.
3. Place wire rack in skillet. Place vegetable on rack.
Place lid on skillet. Set temperature to 475°F, timer for
20 minutes. Grill for 8-10 minutes.
4. Arrange grilled pieces on serving platter. Drizzle with
remaining oil. Sprinkle with cheese and additional
salt and pepper if desired.