Grilled Tuna Crostini


For the seasoning:

1 cup extra virgin olive oil
2 teaspoons ground Mediterranean oregano
1 teaspoon onion powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon finely ground red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

3 one-pound balls of pizza dough

Chopped tomatoes (optional)
Chopped onions (optional)
Chopped fresh basil (optional)
2 albacore tuna fillets, about 8 ounces each and 1 inch thick
Extra-virgin olive oil
1 teaspoon ground fennel seeds
Kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup finely diced cucumber
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped black olives
1 tablespoon capers, drained
1 tablespoon fresh lemon juice

1 loaf Italian or French bread
Sliced tomatoes (optional)
Lettuce leaves (optional)


Lightly brush or spray both sides of the tuna fillets with olive oil. Sprinkle both sides with the fennel and season with salt and pepper to taste. Grill the tuna fillets over Direct Medium heat until opaque throughout and firm to the touch, 8 to 10 minutes, turning once halfway through grilling time.

Transfer the tuna fillets to a cutting board and chop them into 1/4-inch pieces. Place the tuna in medium bowl and add the remaining topping ingredients. Gently stir to combine. Taste the mixture and season with salt and pepper if necessary.

Cut the bread on the bias into 1/3-inch slices. Lightly brush or spray both sides of the slices with olive oil. Grill the slices over Direct Medium heat until toasted, 1 to 2 minutes, turning once halfway through grilling time.

Spoon the topping on the toasted slices of bread, along with sliced tomatoes and lettuce, if desired. Serve at room temperature.

Tequila Grilled Beef Steaks


4 8 to 10 oz. New York strip steaks, trimmed; 1 – 1-1/2 inch thick
1/2 cup tequila
2 tablespoons olive oil
1 tablespoon pepper
2 teaspoons grated lemon peel
1 clove garlic, minced
salt to taste


With a damp paper towel, wipe steaks; put meat in a 1- gallon plastic food bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally. Drain steaks and place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds, or set gas barbecue at this heat). Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer meat to plates; season to taste with salt.