Fire Ice Tuna Recipes

GRILLED TUNA WITH FIRE & ICE SALSA

Steps:

• Combine the watermelon, pineapple, lime juice, cilantro and jalapeno in a small bowl and toss gently to combine. Pat excess moisture from the tuna steaks with a paper towel, and rub a few drops of olive or vegetable oil on each side. Season both sides with salt and pepper. On a grill over high heat, place the tuna steaks and allow them to remain for 2-3 minutes without moving. Flip the tuna steaks and allow to cook until it reaches a minimum internal temperature of 125ºF (3-5 minutes). If you desire a more well-done steak, reduce the heat to medium low, lower the grill lid, and allow to cook until opaque (3-4 minutes). Allow the tuna to rest for 2-3 minutes before serving. Top with the salsa.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE AND ICE PASTA

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

FIRE AND ICE DRINKS

Steps:

• Garnished with a flaming sugar-coated lemon wedge.
• Shake ingredients.
• Shake ingredients, Kiss of Grenadine.

GRILLED TUNA WITH FIRE SPICES

Steps:

• For the tuna: Lightly brush the fish all over with olive oil, then sprinkle with the fresh herbs. Refrigerate in plastic wrap for 2 to 4 hours.
• For the sauce and fire spices: In a heavy saucepan, combine the sauce ingredients. Gently simmer until reduced by a third, about 15 minutes. Strain and cool. In a bowl, combine the coriander, juniper, rosemary, bay leaves, oregano and thyme.
• Prepare a grill for direct grilling over high heat. Brush and oil the grate. Season the fish with salt and pepper. Just before grilling, toss the fire spices on the coals (or on the bars, ceramic bricks or lava stones of a gas grill).
• Sear the tuna all over, 1 to 2 minutes a side. Transfer to a cutting board and thinly slice crosswise. Spoon the sauce onto plates, arrange the tuna slices on top and sprinkle with the radishes.