I couldn’t be happier that spring is finally here, or will be, officially, on Sunday. I live on a dead-end street with little traffic, and I’ve carved out a wonderful mile-long walking path that takes me about 15 minutes to complete.
During my walking time each day, I’ve noticed the change in seasons and enjoyed every minute of it. I’ve watched trees go from bare to budding and birds go from searching for food through winter snows to now looking for nesting items and places. The world is once again coming alive.
And so is our charcoal grill. In previous years, we’ve used it even in cold weather, but this year we’ve forgone the wonderful taste of charcoaled food in favor of staying warm and using our countertop electric grill instead.
Lately when I’ve fired up the grill, though, it hasn’t been for steaks and burgers. I’ve managed to bring my cholesterol level down about 60 points over the past 18 months, thanks to a diet that includes a lot of fish.
I didn’t grow up eating much fish. Momma and Daddy simply weren’t fond of fish, so neither was I until my tastes changed a few years ago and I realized just how good it is for you and how truly flavorful it can be.
My husband I get fresh whenever possible, but we keep a good deal of wild-caught salmon filets and tuna steaks in the freezer. I usually coat the salmon filets with one of McCormick’s seafood seasonings, but I’ve found a really good tuna marinade that I just can’t seem to get enough of.
It’s so simple to mix together, and I can make it in the morning and leave the tuna marinating in the refrigerator until I get home in the evening. All I have to do is fire up the grill, throw on the tuna and it’s ready in minutes.
With a salad and toasted French bread coated with olive oil and a little garlic, a simple, healthful dinner is done in no time.
I found this recipe at southernfood.about.com, and it’s one that stays magnetized to my refrigerator year-round. I love the tangy taste the rice vinegar adds.
Grilled Tuna With Honey-Mustard Marinade
1 to 1 1/2 pounds tuna medallions or steaks
2 tablespoons Dijon honey mustard
1 tablespoon olive oil
2 teaspoons soy sauce
2 tablespoons rice wine vinegar or white vinegar
At least one hour before grilling, place tuna in a glass bowl. Combine marinade ingredients; pour over tuna and turn to make sure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate until it’s time to grill. Spray a clean grill or grilling container with nonstick cooking spray. Grill over hot coals for about 5 to 7 minutes or until nicely charred on the outside and still a bit pink in the middle. Makes 2-3 servings.
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