Big Eye Fish Guys

Ingredients:

4 tuna steaks
2 Tbsp. lemon juice

1 tsp. balsamic vinegar

1/2 tsp. lemon pepper seasoning
1/2 tsp. thyme, fresh snipped or dry crushed

1/2 tsp. salt

1 tsp. grated lemon peel

Preparation:

Thaw fish, rinse, and pat dry. Combine lemon juice, balsamic vinegar, seasoning, and thyme into small bowl. Brush the mixture over one side of the tuna steaks.

Lightly coat the rack of a broiler pan with cooking spray and cook fish brushed sides up. Broil 4 inches from the heat for approximately 4 minutes and then turn steak over, brush with mixture, and cook another 4 minutes on reverse side, or until the tuna flakes with a fork. Serve on top of a bed of greens.

4 servings

Hawaiian Grilled Macadamia-Crusted Tuna
with Papaya Salsa

Ingredients:

4 Tuna steaks

2 cups diced papaya

1/2 red onion, diced

1 red bell pepper, diced

1/4 cup chopped fresh cilantro

2 Tbsp. lime juice

1 clove garlic, minced

1/4 tsp. hot chile paste, or to taste

1/4 cup extra-virgin olive oil

Salt and pepper to taste

3 eggs

1/2 cup chopped macadamia nuts

Preparation:

Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve.

Preheat an outdoor grill to high heat, and lightly oil grate.

Brush the tuna steaks with olive oil, then season with salt and pepper.

Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts.

Cook the tuna steaks to your liking, about 2 minutes per side for medium.

Serve with the papaya salsa.

4 servings