Yield: 2 dinner servings

Summer grilling at its best. So simple ~ so delicious.

Ingredients:

• 2 – 8 ounce tuna steaks (We buy wild-caught from Spain.)

Marinade:

• ¼ cup fresh lemon juice
• 1-2 tablespoons sunflower oil
• 1-2 tablespoons Citrus-Pepper Seasoning from the Fanciful Collection by Merchant Spice Co.
• Sea salt, to taste

Accompaniments:

Zucchini Noodles:

• In a spiralizer, prepare zucchini ‘noodles’ using the spaghetti size spiralizer blade (3 x 3 mm).
• Place the zucchini in a covered roasting dish accompanied by about ¼ cup thinly sliced white onion, 1 garlic scape sliced (or 1 large garlic clove, minced), turmeric seasoned extra virgin olive oil (to coat) and finely ground Himalayan pink sea salt, to taste.
• Roast at 450°F for 15-20 minutes until tender.
• Add 1 cup shredded fresh basil leaves.
• Your zucchini noodles are ready to serve.

Couscous:

• Bring 1½ cups of artesian spring water to a boil with ¼ teaspoon each of safflower petals and Spanish saffron, along with 1 teaspoon finely ground sea salt and 1 tablespoon of extra virgin olive oil.
• When at a boil, add 1 cup of couscous.
• Off the heat and allow the couscous to ‘steam’ for 5 minutes.
• Add 1 teaspoon dried Greek oregano leaves and Aleppo pepper, to taste.

Preparation:

Combine all of your marinade ingredients, into which you will place your tuna steaks. Marinate for 4-6 hours, turning once.

Grill over a wood fire (hickory and cherry woods work well) until done to your likeness. Serve with zucchini and couscous.

A crisp & refreshing white wine suits this light summer meal to perfection.

Fresh from the garden ~ intensely flavored, flowering Greek oregano

Saffron couscous

Wood-grilled tuna steaks accompanied by saffron couscous and zucchini

Tuna steaks grilled over cherry wood and hardwood coals

Spiralized zucchini, garlic scapes and white onion, all tossed with sea salt and sunflower oil ~ ready to be roasted