From tuna, chicken and even corn, you can use your grill to cook light and healthy. Ina Garten, owner of the popular East Hampton gourmet shop, “Barefoot Contessa,” and the author of numerous cookbooks, shares recipes on how to grill a great gourmet meal. Check them out below.
GRILLED TUNA SALADIna Garten
Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna will be cooked on the outside and raw inside. Allow to cool slightly and cut it into medium-diced pieces.
In a small bowl, whisk together the olive oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper. Add the sauce to the tuna, add the soy sauce, avocados, and red onion, and mix well. The sauce will “cook” the raw parts of the tuna after it sits for a few minutes.
Serve cold or at room temperature.
9123581604842693539804tuna steaks2pound2 pounds very fresh tuna steaks, 1-inch thickolive oil4tablespoon4 tablespoons olive oil, plus extra for brushingkosher salt2.5teaspoon2 1/2 teaspoons kosher salt, plus extra for sprinklingblack pepper0.5teaspoon1/2 teaspoon freshly ground black pepper, plus extra for sprinklinglimes2Grated zest of 2 limeslime juice6tablespoon6 tablespoons freshly squeezed lime juicewasabi powder1teaspoon1 teaspoon wasabi powdersoy sauce2teaspoon2 teaspoons soy saucetobasco sauce10dash10 dashes Tabasco saucescallions0.25cup1/4 cup minced scallions, white and green parts (2 scallions)avocados22 firm, ripe Haas avocados, medium and dicedred onion0.25cup1/4 cup small — diced red onion
GRILLED LEMON CHICKENIna Garten
Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a non reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Remove to a plate, cover with plastic wrap, and cool.
912358160481269352915360662lemon juice0.75cup3/4 cup freshly squeezed lemon juice (4 lemons)olive oil0.75cup3/4 cup good olive oilkosher salt2teaspoon2 teaspoons kosher saltblack pepper1teaspoon1 teaspoon freshly ground black pepperthyme1tablespoon1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)chicken breasts2pound2 pounds boneless chicken breasts, halved and skin removed
Recipes courtesy of Ina Garten.