- 4-6 tuna steaks
- salt and pepper to taste
- olive oil
- lime juice
- Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
- Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
- Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Risotto (adapted from Cynthia Underground)
Make the Cauliflower “Rice”. Using a food processor grind the fresh cauliflower until it is rice size.
Steam or Microwave for 5 Minutes.
Use a strainer if necessary to press out any addition liquid. Set Aside.
Saute the onion and garlic in the olive in a frying pan.
Add zucchini cook for 3 minutes.
Add “rice”, salt & pepper, cream and broth.
Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish.