0 Lemon Pepper Pappardelle with Tuna

I dreamed up this recipe several years ago. It was so good! Trader Joes has this delicious, tender pappardelle pasta infused with lemon pepper, and it's great by itself. It's also wonderful with tuna, and I decided to use two tuna steaks I had on hand, but you could use canned chunk tuna in a pinch. This dish is perfect for a spring or summer evening!

You'll need:

1 8oz package of Trader Joe's Lemon Pepper Pappardelle (cooked according to package instructions)
2 medium 1" thick tuna steaks
4 Tbs white wine
3 Tbs dijon mustard
3 Tbs lemon juice
1 1/2 Tbs mayonnaise
1 Tbs thyme
1/2 tsp salt
pepper to taste
olive oil

Set oven to broil on High.

In a small bowl whisk together wine, mustard, lemon juice, mayonnaise, thyme, salt and pepper to taste. Pour half of mixture over tuna steaks and let them marinate for 15 minutes.

Put tuna steaks on lightly oiled broiler pan and broil on High for 6 minutes (or according to thickness.) Turn and brush with additional marinade, broil for additional 4-5 minutes. Remove from oven and let rest for 10 minutes.

Cook pasta and transfer to serving bowl, and drizzle some olive oil. Lightly chunk tuna and place on top of pasta. Pour remaining sauce over pasta. Garnish with thyme and sliced lemons.

2 Grilled Tuna Teriyaki

This recipe has been a staple in our house for many years, and it's one of my husband's favorites. It's simple, fast and delicious. I originally used tuna steaks, but you can use any firm white fish, like the swordfish steaks I've used here, or mahi-mahi.

You'll need:

4 tablespoons soy sauce
2 tablespoons Chinese rice wine (or rice vinegar or white wine)
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil

In a shallow dish, combine soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for about 15 minutes per side.

Preheat grill for medium-high heat, and lightly oil grate. Discard the marinade, (or reserve and boil down in a saucepan for a few minutes to reduce and use as a sauce) and pat tuna steaks dry with paper towels. Brush both sides with oil. Place tuna steaks on the grill.

Cook for approximately 3 minutes on each side, or to your desired doneness. We like them a little pink on the inside. Our grill is out of commission right now, so I'm using my panini press griddle (just one side!)

I like to serve this with steamed asparagus or broccoli, and jasmine rice.

It's great! The fish stays moist and tender, and the ginger and garlic give it that wonderful flavor so popular in Asian cuisine, and the rice wine a nice tang.

Ingredients:
4 tablespoons soy sauce
2 tablespoons Chinese rice wine (or rice vinegar or white wine)
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil


Directions:
-In a shallow dish, combine soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 15 minutes per side.
-Preheat grill for medium-high heat, and lightly oil grate.
-Discard the marinade, and pat tuna steaks dry with paper towels. Brush both sides with oil.
-Place tuna steaks on the grill. Cook for approximately 3 minutes on each side, or to your desired doneness.