Ahi tuna with asparagus and edamame salad

Chill out without a grill out

Originally appeared in the August 4, 2011 edition of The Southside Times.

With this seemingly unceasing heat wearing out its welcome, it’s safe to assume that toiling in front of the gas grill sounds like torture.  So if you’re waving the white flag at the oppressive temperatures, no sweat.  Just relax and enjoy this easy recipe in the A/C.  Read more after the jump: (more…)


Grilled tuna with olive and caper orzo

Can you keep a simple secret?

Originally appeared in the May 19, 2011 edition of the Southside Times.

Something simple—that was my goal for this week.  An uncomplicated entrée: grilled tuna—light, delicate, perfect for a temperate day in May.  Afterward I started mentally leafing through proper accompaniments.  Pasta and rice sounded nice, but what variety?  And then a compromise came to mind—a starch possessing elements of both.  Read more after the jump: (more…)

Published in: on May 19, 2011 at 3:39 pm  Leave a Comment  
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Miso-Glazed Tuna Kebobs

Serves 4 to 6

  • 1 cup white miso (also called shiro miso)
  • ½ cup mirin (Japanese sweet rice wine)
  • ½ cup sugar
  • ¼ cup water
  • ½ cup mayonnaise
  • 2 lb tuna steak, cut into 1-inch cubes

1.  Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring until sugar has dissolved.  Remove from heat and whisk in mayonnaise, then cool to room temperature.

2.  Put tuna in a sealable bag (or shallow dish).  Pour marinade over tuna and marinate—chill at least 8 hours.

3.  Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).  Thread tuna onto skewers, leaving small space between each piece.  Put on tray.

4.  Oil grill; grill tuna, turning occasionally.  Cook until just pink in center.

Published in: on August 9, 2010 at 8:37 pm  Leave a Comment  
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