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Menu Plan for Summer I: Week 7, Day 1

Grilled Barbecued Tuna
Potato Salad with Mushrooms and Chevre
White Bean and Celery Salad

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

       Get the best tuna you can, or substitute another firm-fleshed fish, like swordfish or mahi-mahi.  In the interest of light, summer eating, we're having two salads. Select your mushrooms for the kebabs before slicing others for the salad.

Grilled Barbecued Tuna

Total time: 30 minutes  
    If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw).  Regular tuna we normally have medium.  We cook a 1 inch (2.5cm) thick piece for 10 minutes on hot charcoal, indirect heat, cover closed.

Grilled Barbecued Tuna Ingredients:

 Instructions:

Note:  A grill basket, skillet or mat makes working with fish easier.

Potato Salad with Mushrooms and Chevre

Total time: 30 minutes 
    Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese, finished with lots of fresh basil and chives - this is not your ordinary potato salad.  Full of complex flavors, it is best served with simple, grilled meat of fish.

Potato Salad with Mushrooms and Chevre Ingredients:

 Instructions:

White Bean and Celery Salad

Total time: 15 minutes 
    Lightly sautéed carrots and onions add color to this easy salad of cannellini and celery.  Lots of fresh herbs and a lemony vinaigrette finish it.  For a light lunch, add some good, canned tuna and crusty baguette.

White Bean and Celery Salad Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, 2 medium bowls, large skillet,
medium skillet dish for marinating, BBQ grill, mat,
basket, or pan or large skillet

Mince all garlic, divide
Trim, slice mushrooms
Sauté garlic, mushrooms for potatoes
Chop 1/2 onion
Chop carrot
Sauté carrot, onion, garlic for salad
Slice potatoes
Remove mushrooms, garlic to bowl

Add oil, potatoes to skillet, cover, cook
Light /turn on barbecue grill
Make marinade, spoon over tuna, set aside
Open, drain, rinse beans, put in bowl
Add carrot, onion, garlic to beans, stir well
Slice celery, add to beans
Uncover potatoes, brown
Make vinaigrette for salad, add to beans
Snip / tear all herbs, divide
Add chives, basil to bean salad, stir, set aside
Cook tuna
Add herbs, goat cheese to mushrooms/garlic
Add potatoes to mushroom/cheese, stir well
Remove tuna, serve all