BBQd Tuna Steaks and Charred Asparagus Salad

With the heat of the past couple of days (FINALLY!!) I didn't want to cook indoors and make the upstairs even warmer, so I busted out the trusty BBQ and the mesquite charcoal to cook up last night's noms.  Everything came out so good!  I think using the mesquite complete changed the taste of everything and I will not go back to using regular charcoal bricks ever again.  The salad is super simple, allowing the vegetables to  really sing their summer flavor.  It was a good night =)

(pictures coming)

BBQ Tuna Steaks

1-2 tuna steaks (about 1/3 lb each and 1 inch thick @157 calories)
marinade:
2 TBS soy sauce
1 tsp sesame oil
juice of 1 lemon
2-3 lemon slices
3 slices fresh ginger, about 1/8 inch thick
2 garlic cloves, minced
1 tsp salt
1 tsp red pepper flakes

Combine the marinade ingredients in a zip baggie.  Add the tuna steaks and let chill in the 'fridge for at least an hour.

When the grill is very hot, add your steaks to the grill over indirect heat. Discard marinade.  Sear only 3-5 minutes per side - you want the inside pink.  (I also suggest you add the fish to the grill just before you are ready to serve.  Overcooking tuna steaks is a deadly sin).

about 160 calories per steak.


Charred Asparagus Salad

1 bunch asparagus (the thinner the stalks, the better!)
1 ear of corn, in husk
1 basket cherry tomatoes
1/2 red onions, thinly sliced
6-10 fresh basil leaves, julienned
juice of 1 lemon
1 tsp salt
1 tsp pepper

Roast the asparagus on the grill (suggestions on how to do this follow the recipe) uncovered about 7 minutes or until they get charred, turning at least 3 times.  Remove from heat and set aside. At the same time, add the corn to the grill, direct heat, turning often until the outside gets slightly blackened, about 10 minutes.  Remove husk and return to grill, direct heat, for about 3 minutes, turning often to get a nice brown on the kernels.

Slice asparagus into 2 inch pieces and add to a large bowl.  Slice the kernels off the cob and add to the bowl, along with all the remaining ingredients.  Toss and serve.

235 calories for entire salad.

BBQ'ing Asparagus
There are a few ways to accomplish this:
1) The easiest / my way : use a metal vegetable basket made for bbq'ing vegetables.  You can pre-chop your asparagus this way. If you spritz down the basket with some High Heat Pam, your veggies won't stick and you won't need to add unnecessary fat.
2) Use wooden/ metal skewers.  This is the hard, but proper way.  Line up your asparagus stalks on a cutting board.  Pierce straight through the stalks at both the top and the bottom so you end up with a picket fence type slab of veggies.  This makes it very easy to turn.  Here is a completely awesome diagram I drew for you:

3) the lazy but nothing extra needed way : just throw them right on the grill perpendicularly.  Sadly, this is also the path to tears as they accientally fall through when you aren't careful.  Which I rarely am.

Eric's Dinner:  I made him home burgers on sliced white with cheddar and bbq sauce.  And that's it.  The trick  to perfect burgers is to add an equal amount of breadcrumbs and milk (Yes, MILK) to the ground beef and your choice of spices.  It comes out moist and delicious.  Trust me