Dinner Time…Menu

Crusted Tuna With Salsa

Ingredients

Salsa

1 Avocado, Mashed

1 Mango – Peeled, Seeded And Diced

1 Tablespoon Lime Juice

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Wasabi Powder

Sea Salt And Freshly Ground Black Pepper To Taste

1/4 Cup Toasted Sesame Seeds

2 Teaspoons Canola Oil

Tuna:

4 (4 ounce) (1- to 1 1/2-inch-thick) tuna steaks

Directions

• Preheat grill for medium heat. Lightly oil grate.

• Mix together the avocado, mango, lime juice, ground ginger, and wasabi powder in a bowl. Season to taste with salt and pepper. Set aside until ready to serve.

• Spread the sesame seeds over the bottom of a shallow dish. Brush the tuna steaks with the canola oil, and dip into the sesame seeds, evenly coating both sides.

• Place tuna steaks on prepared grill. Cook until fish turns opaque, turning once, about 4 minutes for 1 inch thick steaks. Serve immediately with summer salsa and additional wasabi on the side.

Mixed Greens With Mediterranean Vinaigrette

Ingredients:

3 Tbsp. Balsamic Vinegar

2 Cloves Garlic, Minced

1 Tsp. Dijon Mustard

1/2 Tsp. sugar

1/4 Tsp. Pepper

1/4 cup extra Virgin Olive Oil

1 Pkg. (10 Oz.) Torn Mixed Salad Greens

1 Pkg. (4 Oz.) Traditional Crumbled Feta Cheese

Directions:

Blend first 5 ingredients in blender until well blended. Add oil; blend 15 sec.

Place greens in large bowl. Add dressing; toss to coat.

Top with cheese