Wolfgang Puck BRGG0060 operating instructions Grilled Tuna With Mint Vinaigrette

Grilled Tuna

with Mint Vinaigrette

4 servings

INGREDIENTS

1 1/2 pounds fresh tuna in 4 equal steaks fresh ground white pepper

2 tablespoons fresh mint or basil (Plus 4 sprigs for garnish) – chopped 1/2 cup extra virgin olive oil

1 tablespoon lime juice

1 tablespoon white or red wine vinegar

1 tablespoon fresh parsley – minced

2 medium shallot – minced

6 ripe plum tomatoes – peeled, seeded and diced

2 cloves garlic – chopped

METHOD

1Sprinkle the Tuna steaks with pepper, then marinate in 1 tablespoon of mint and 2 tablespoons of olive oil for 1-3 hours in the refrigerator.

2In a bowl, combine the remaining ingredients, taste for correct seasoning. Reserve.

3To prepare, preheat grill side on high for 10 minutes. Sprinkle the Tuna steaks with salt, and place on the grill.

4Cook for 4 minutes per side for med. rare. To serve, nap the individual serving plates with vinaigrette, place steak on top and garnish with mint sprig.

Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random House 2002

Quick and Easy Grilled Shrimp

on Rosemary Skewers

5 servings

INGREDIENTS

1 pound large shrimp (36-40) – peeled and deveined 2 cups bottled italian dressing

1/4 cup chopped fresh parsley

10 large branches fresh rosemary

METHOD

1Peel and devein shrimp and place into a large Ziploc bag with italian dressing and chopped parsley. Marinate for 1 hour, in the refrigerator.

2When ready to prepare, begin by preheating grill side on high on high for 10 minutes. Beginning with the bottom of the rosemary, with rosemary leaves pointing down, spear the shrimp and slide down the rosemary branch. Repeat with 3 more shrimp per skewer.

3Place skewers onto grill, cook for approx 3 minutes per side. Flip and continue to cook till shrimp are pink, and curled.

PRESENTATION

These skewers are wonderful as an appetizer, or try them on top of a greek salad.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host