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Ingredients: 1 1/2 Ounce(s) low-sodium soy sauce 1 medium red onion 1/4 scallions 4 grilled tuna steak 2 Bunches watercress Directions: 1 Combine the soy, lime juice, sugar, wasabi, ginger, canola oil and the scallions in a large bowl and whisk. Taste for seasoning. Set aside. 2 Cut the grilled tuna into large chunks and toss with the vinaigrette. Set aside. (This recipe can be made ahead and refrigerated overnight.) 3 Combine the red onion and watercress in a large bowl and toss well. Place the onion-watercress mixture in 4 large plastic containers and spoon the tuna on top. Cover and bring to work. 3 tablespoons low-sodium soy sauce 1/4 cup lime juice 2 teaspoons sugar 2 teaspoons wasabi powder, mixed with 2 tablespoons water 2 teaspoons minced ginger 2 tablespoons canola oil 2 scallions, finely chopped 4 grilled tuna steaks, 2 inches thick, about 4 ounces each 1 medium red onion, halved, sliced very thinly 2 bunches watercress, tough stems removed
Check some related videos Similar recipes: Homemade ginger ale You may need to adjust the proportions depending on how intense or sweet you want your drink. Ginger water 1 cup peeled, finely chopped ginger 2 cups water Simple Syrup 1 cup sugar 1 cup water Club soda Lime juice Lime wedges Bring 2 cups of water to a bo Tuna fish, mushrooms, and celery Drain tuna well. Discard liquid and set tuna fish aside for later use. Place margarine in a 1 1/2 quart saucepan. Melt over moderate heat. Add celery and mushrooms and cook, stirring occasionally, over moderate heat until celery is limp. Add Grilled walleye with pecan butter Heat grill. Cut two 12-inch-square pieces of heavy-duty foil. With tip of sharp knife, cut 2-inch slits every 2 inches accross foil. Spray foil with nonstick cooking spray. In a small bowl, combine butter, chives, orange juice and 1/4 cup of the pecans; m Grilled teriyaki pork kabobs On large skewers, alternately thread pork,zucchini and tomatoes. 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Reduce heat to medium and simmer Japanese grilled chicken Marinade overnight. Grill for 20 minutes. Grilled chicken adobo * There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 h Basil grilled chicken Press 3/4 teaspoon pepper into meaty side of chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; stir well. Brush chicken lightly with melted butter mixture. Combine 1/2 cup softened butter, 2 tablespoons basil, Parmesan cheese Slimmer pear and ginger muffins In large bowl, combine whole wheat and all purpose flours, rolled oats, sugar, baking powder and soda, ginger salt and raisins. In separate bowl, beat egg. Stir in e. milk, pear, oil and lemon rind. Pour over dry ingredients stirring until just moistened. Broiled chicken with mango, ginger and cilantro Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until s Grilled portabella mushrooms Prepare vinaigrette: Combine all vinaigrette ingredients in a lidded jar. Shake well just before using. Lay clean mushrooms in a shallow baking dish and pour 1/2 cup of vinaigrette over it. Cover and marinate for up to 24 hours, turning the mus Apricot-ginger cranberry sauce Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. 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Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until be Strawberry ginger caipirosca Place berries, mint, lime and ginger in a cocktail shaker. Sprinkle sugar over top; muddle mixture with a long spoon until almost pureed. Add ice and vodka; shake well. Divide between 2 glasses; serve. Contributor: Martha Stewart Living Broiled or grilled marinated chicken (gai yang) A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. Mesquite-grilled chicken with citrus sauce * skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, sca "grilled" apple crisp 1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices. 2. Preheat grill on medium for Double fishy tuna *Margarine could be substituted. Mash together to form a smooth paste. Spread tuna on bread. Top with a half a peeled and sliced cucumber. Serve with water and breath mints. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 Broug Grilled pork tenderloin with peach barbeque sauce For sauce: Saut chopped bacon and chile de rbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; saut until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 Another tuna casserole Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min. Wilted greens, grilled portobellos and cherry vinaigrette In a small bowl, whisk together the balsamic vinegar, garlic, olive oil, salt, and pepper. Arrange the mushroom caps in a single layer in a shallow non-aluminum dish and pour the vinegar marinade over the mushrooms. If time allows, cover and let stand for Ginger baked pears Preheat oven to 375F degrees. Lightly butter a large shallow baking dish. Peel the pears, cut in half lengthways and remove cores. Arrange, cut sides down, in a single layer in baking dish. Mix together the cream, sugar, vanilla, cinnamon, nutmeg, Seared ahi tuna salad Make dressing: Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper. Make wontons: Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375F. Working in batc Cold asparagus with sesame-ginger vinaigrette *To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully. Break off any woody parts of the asparagus stalks. Bring lightly salted water to boil in a medium skillet, add Greek grilled cheese Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out. Fry the sandwich until Marinated flank salad with spicy vinaigrette Place lime juice to scallions in a small bowl and combine. Place steak in a shallow dish and pour marinade over to completely coat. Transfer to refrigerator and marinate 1 hour. Remove steak from refrigerator 30 minutes before cooking; let sit at room t Barbecue spiced grilled gulf shrimp 1 tb Garlic powder 1 tb Black pepper 1 tb Salt 2 ts Dried oregano 1 tb Dried thyme 1/2 tb Dried dill -------------------------SAFFRON & SWEET CORN CREAM------------------------- 2 c Whipping cream 1/2 ts Saffron thr Grilled tarragon chicken breast 1. Spread mustard on both sides of chicken and sprinkle with pepper. 2. Cover and refrigerate for 2-4 hours. 3. Melt butter; stir in lemon juice, garlic salt and tarragon. 4. Cook over low heat 5 minutes, stirring occasionally. 5. Place chicken on grill o Arugula salad with orange segments and orange vinaigrette Asparagus vinaigrette Wash and trim asparagus. Cook until just tender, about 10 minutes; drain. Rinse with cold water to stop cooking; drain on paper toweling. Arrange on a platter; chill. Combine oil, vinegar, mustard, salt, pepper, parsley, green onion, relish, and Grilled sweet onions Heat grill. In small bowl, combine all ingredients except onions; blend well. If desired, place onions in grill basket. When ready to grill, place onions on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to Grilled shrimp & marinade Soak bamboo skewers 1 hour before using. Devein shrimp with scissors leaving shell intact. Mix all ingredients except shrimp until blended. Ad shrimp and marinate 30 minutes at room temper- ature or overnight in refrigerator. Drain and discard Sweet potato, ginger and tomato soup Heat the oil in a saucepan. Add the onions, sweet potato and ginger root. Cover the pan and simmer for 15-20 minutes, until the vegetables are soft. Add the tomatoes and vegetable stock. Bring to a boil and simmer for 30-40 minutes. Puree using hand blend Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing. Broiled or grilled fish with black bean salsa Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Add minced RED ONION. Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix Grilled new potatoes Heat grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in the center of a large sheet of heavy-duty aluminum foil. In a small bowl, combine margarine, garlic, and salt; Vinaigrette of braised soup veggies QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and quarter remaining head. Remove green part of leeks. Slice turnip into 3/8-inch slabs. Place vegetables, garlic and coriander in a saucepan large enough to handle them comfortab Shrimp skewers with charred-tomato vinaigrette Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes. Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat Grilled greek chicken kabobs COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate. PREHEAT grill to medium-high Drop ginger cookies Cream shorteing and sugar. Add eggs, beat well. Add molasses, ginger and salt. Beat again. Add soda to hot water. Stir well. Add to above mixture. Add flour and frop by spoonful on greased pan. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. So Tuna melts Place tuna and cheese on bread. Place in oven on broil and wait until cheese is melted. *Can use french bread or bagels as a substitute for sliced bread. Antipasto vinaigrette Combine all ingredients in a jar, cover tightly and shake vigorously to blend. Shake well before serving. Per Serving: 75 Calories (22% from fat) Fat 1.8G (Saturated Fat 0.4G) Protein 3.4G Carbohydrate 12.0G Cholesterol5MG Sodium213MG I had so Grilled shrimp with white beans, rosemary, mache and mint oi Mint oil: Bring a saucepan of water to a boil. Prepare an ice bath. Plunge the mint leaves into the boiling water for 30 seconds, then remove to the ice bath. Squeeze ou the excess liquid and puree in a food processor for 1 minute with the olive oil. M Wasabi rice salad Mix wasabi powder with warm water and let stand 10 minutes. Combine wasabi mixture, vinegar, sesame oil, sugar, pepper, and zest, and and whisk until smooth. Set dressing aside. Thinly slice green onions on the diagonal. Core, seed and dice red pe