Grilled Turkey Pesto Burgers

https://thelemonbowl.com/grilled-turkey-burgers-with-pesto-arugula-and-mozzarella/

Ingredients:

• 20 ounces Natural Ground Turkey
• 1/4 cup minced sun-dried tomatoes packed in oil drained
• 1/4 cup Shredded Parmesan cheese
• 2 cloves garlic grated
• 1/4 cup pesto homemade or store-bought
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 1- inch slices part-skim fresh mozzarella
• 4 slices cooked bacon
• 4 whole wheat hamburger buns sliced
• 1/4 cup baby arugula

Instructions:

• Pre-heat grill to high heat.
• In a medium bowl, mix together ground turkey, sun-dried tomatoes, parmesan cheese, grated garlic, pesto, & salt and pepper using your hands. Form into four equal-sized patties.
• Grill turkey burger patties over high-heat until cooked through, about 3-4 minutes per side. During the last minute of cooking, top each burger with one mozzarella slice and heat until slightly melted and bubbly.
• Place burgers on split buns and top with bacon and arugula to serve

Grilled Butterflied Leg of Lamb

http://www.simplyrecipes.com/recipes/grilled_butterflied_leg_of_lamb/?WPACRandom=1492457686042

Serve with Mint Chimichurri Sauce for a great Easter meal

Ingredients

• 1/2 onion
• 4 cloves garlic, peeled
• 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
• Zest of 1 lemon
• 1 Tbsp apple cider vinegar
• 2 Tbsp olive oil
• Kosher salt and freshly ground black pepper
• 1 boneless leg of lamb, 5 to 6 pounds, butterflied

1 Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)

2 Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.

3 Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag.
4 Prepare grill. If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.

5 Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.) Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. Then, if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).

6 Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices.

Fire Roasted Salsa

http://www.theyummylife.com/fire_roasted_salsa

• 2 garlic cloves
• 1 small onion
• 4 fire roasted jalapenos (or 2 fresh jalapenos and a can of roasted diced green chilies)
• 2 (14.5 oz) cans diced fire roasted tomatoes
• 1 cup fresh cilantro
• 1 tablespoon dried oregano (Mexican preferred, if available)
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1-2 teaspoons kosher salt
• 1/4 cup lime juice
• 1/4 cup cider vinegar (optional, omit or reduce to taste)
• 1/2 to 1 teaspoon crushed pepper flakes (optional; add/adjust for a hotter salsa)

Directions

In food processor, add garlic and process until minced. Quarter the onion and add it with sliced jalapenos. Process until minced. Add green chiles, tomatoes, cilantro, oregano, cumin, pepper, 1 tablespoon salt, lime juice, and vinegar. Pulse 5-6 times until desired consistency is reached. Add more salt to taste, if needed. For more heat, add crushed pepper flakes to taste. Refrigerate for 4-6 hours or overnight to allow flavors to blend and mellow.

Salsa may be eaten fresh, or it can be frozen. When full amount of vinegar is used, it can keep in refrigerator for up to 2 weeks.

How to Fire Roast Tomatoes

http://kissmysmoke.com/fire-roasted-tomatoes/

Fire Roasted Tomatoes are great in pasta sauces, salsas, chili and soup. You can whip these bad boys up on your grill super fast. Then use them for marinara, vodka blush sauce, or salsa. The possibilities are endless. The depth of flavour is beyond compare. Try them out for yourself!

Ingredients

• 12 to 24 tomatoes, depending on how small or big of a batch you want
• Olive oil

Instructions

• Wipe down your grates with olive oil before turning on. I use a cloth or a brush.
• Get your grill fired up.
• Let it get hot. I always preheat my grill just like my oven.
• Turn it down to a medium heat.
• Brush your clean tomatoes with some olive oil. If you don't want to do this step you can roast them without oil. I've done them both ways. Both are good.
• Place your tomatoes on the grill. I did this batch whole. No need to cut in half.
• Let them cook for about 5 to 9 minutes depending on the size and ripeness of your tomatoes.
• Once they develop char you want to use long handled tongs to flip these suckers over.
• Cook for another 5 to 9 minutes, depending on your tomatoes.
• Once they develop beautiful char on them take them off the grill and place them in a large bowl or casserole dish.
• Turn off your grill.
• Now cover the bowl or casserole dish with either tinfoil (my preference) or plastic wrap (I freaking hate plastic wrap with a passion) and allow the temperature of the tomatoes to come down. Covering them will help you remove the skins easily once they cool.
• Once the tomatoes cool you need to remove the blackened skins. It's easy and quick, trust me.
• Throw away the skins.
• You are now left with beautiful fire roasted tomatoes!
• Cut them up into chunky pieces, and make sure you keep the juices from the bowl and from the cutting process. Those juices are amazeballs in sauces.
• You can either get crack-a-lacking on some amazing sauce or you can transfer to a container to either refrigerate or freeze for use later. Make sure you pop in some juice, that's the good stuff so do not waste it.
• You can do anything with these fire roasted tomatoes. Make a pasta sauce, marinara, blush sauce, salsa, chili or soup.

Notes

I made marinara with mine which I will be sharing a link to later this week. I then turned that marina into a vodka blush sauce. I also made brushetta so I'll be sharing that recipe as well. The possibilities are endless for fire roasted tomatoes.

Romas work best but use what you have on hand. Just don't use ones that are over ripe or they will turn to mush on your grill. You want them a tad firm so they hold up to the grilling process.

Chorizo, Chickpeas, & Chard

This is one of Keith's favorites (chorizo~duh!)  Some crusty bread on the side for sopping up the broth is perfect

1 tsp olive oil
1 onion, sliced
1 can of chickpeas, drained
2 cloves garlic, minced
1 bunch of swiss chard, chopped
salt and pepper to taste
1/2 tsp cinnamon
5 pickled sweet cherry peppers, coursely chopped
1 can chopped tomatoes (or if you forget them, like me, a can of V8 juice stands in pretty well)
4 sausage links (chorizo is Keith's favorite)

Grill the sausages and slice into bite sized coins
In a dutch oven or pot, saute onion in olive oil until softened.  Add chickpeas and saute for 4-5 minutes.
Add garlic and chard and saute 2 minutes
Add spices, tomatoes, and cherry peppers.  Cover and simmer for 10-15 minutes.
Serve chard mix topped with chorizo (or stir them into the pot just before serving)

Ranch Chicken Sandwiches

• http://www.foodnetwork.com/recipes/ree-drummond/ranch-chicken-sandwiches-recipe/index.

• 4 whole boneless, skinless chicken breasts
• 1/2 cup honey
• 1/2 cup Dijon mustard (or country/grainy mustard)
• 1 teaspoon paprika
• 1/2 teaspoon salt
• Freshly ground black pepper
• Juice of 1 lemon
• Crushed red pepper, for sprinkling, optional
• 1 pound thick-cut bacon, sliced in half
• 2 cups grated sharp Cheddar
• 8 soft whole grain buns
• hot sauce

Directions

With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.

Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.

Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.

While the chicken marinates, fry up the bacon until chewy.

When you are ready to cook the chicken, remove it from the marinade and cook it on the grill over medium-high heat, 3 to 4 minutes each side. 

When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).

Halve the rolls, sprinkle with a little hot sauce and immediately load with the bacon-and-cheese covered chicken. Wrap in foil for a few minutes to let the buns steam and absorb some juices.

Man Pleasing Chicken

http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/

The original recipe is for a yummy oven baked chicken recipe. But it's also really good just as a marinade for grilled chicken.  And it's also REALLY good if you wrap each piece of chicken in a slice of bacon first! :)

• 1.5 pound boneless, skinless chicken thighs or breasts
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice (or red) wine vinegar- 1 tablespoon
• Fresh rosemary (optional) 
• 1 slice of bacon for each piece of chicken (optional)

To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF.Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. 

Put a 1.5 pound package of chicken into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

Grilled Rosemary Flank Steak

http://www.redtri.com/recipes/flank-steak-with-rosemary?utm_source=contactology&utm_medium=email&utm_campaign=Food-Newsletter-2012-04-19

Ingredients:
½  cup soy sauce
½  cup olive oil
4 ½  tablespoons honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
1 ½  tablespoons coarsely ground black pepper
1 ½  teaspoons salt
2  2  pound flank steaks*
*divide marinade in half for one flank steak

Method:
1. Mix all ingredients except steak in 13x9x2-inch glass baking dish.  An extra large zip lock back also works well.  Add steak and turn to coat.  Cover and refrigerate 2 hours, turning occassionally.

2. Prepare barbecue (medium-high heat) or preheat broiler.  Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.

3. Transfer steak to work surface.  Let stand 5 minutes.  Cut across grain at an angle into thin strips.  Arrange on platter and serve.

Katie's Salmon Glaze

Easy salmon glaze: marinade in maple syrup, soy sauce (just enough to make the syrup runny), and crushed red pepper (we used chile powder since the beach house didn't have crushed red pepper). Keep basting the fish with the marinade as it grills (makes a yummy shell on it) ~ Keith did a great job. Enjoy! :)

Beef Skewers

http://www.kraftfoods.com/kf/recipes/caramelized-beef-skewers-106566.aspx?cm_mmc=eml-_-rbe-_-fuss_free_smr_prty-_-NA

1 lb. beef sirloin steak, thinly sliced

1/4 cup A.1. Original Steak Sauce, divided

1/4 cup KRAFT Original Barbecue Sauce

1 tsp. GREY POUPON Dijon Mustard

HEAT grill to medium-high heat. Toss meat with 2 Tbsp. steak sauce; let stand 10 min. Meanwhile, combine remaining steak sauce, barbecue sauce and mustard.

THREAD meat onto 8 skewers.

GRILL 6 min. or until meat is done, turning after 3 min. and brushing occasionally with barbecue sauce mixture.

Chicken Souvlaki with Tzatziki Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698653

We like this served as gyros (with pitas, feta cheese, sliced tomatoes, sliced onions, and kalamata olives)

Yield

2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)

Ingredients

• Souvlaki:
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 4 garlic cloves, minced
• 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
• Cooking spray
• 
  Tzatziki Sauce:
• 1/2 cup cucumber, peeled & seeded
• 3/4 cup plain low-fat yogurt
  
• 1 tablespoon lemon juice or zest from 1 lemon
  
• 1/4 teaspoon salt and pepper each
  
• Dash crushed red pepper
  
• 2 garlic clove, minced
• 1 tsp dill
  

Preparation

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce,combine all ingredients in food processor. Serve the tzatziki sauce with souvlaki.

Grilled Marinated Flank Steaks

http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-marinated-flank-steaks-recipe/index.html

Ingredients

• 1 (2 to 3 pound) flank steak
• 1/2 cup dry Sherry or red wine
• 1/2 cup soy sauce
• 2 tablespoons Creole seasoning, recipe follows
• 2 tablespoons minced garlic
• 2 tablespoons brown sugar
• 1 tablespoon tomato paste
• 1 teaspoon freshly ground black pepper

Directions

Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance.

Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Gail's Marinated Flank Steak

From Aunt Nan (from her friend and roommate)

Marinate overnight:

• 2 flank steaks
• 3/4 cup oil
• 1/4 cup soy sauce
• 3 Tbs honey
• 2 Tbs white vinegar
• 2 green onions, sliced
• 1 minced garlic clove
• 1 tsp ground ginger

Grill 8 minutes on each side and slice at a slant.

Reserve Marinade, bring to boil over stove until thickened and serve as sauce.

Moroccan Chicken

http://www.epicurious.com/recipes/food/views/GRILLED-CHICKEN-MOROCCAN-STYLE-108244

Even better if chicken is cut into chunks and put on kebabs

• 1 cup olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons ground cumin
• 1 1/2 tablespoons ground coriander
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/4 teaspoon cayenne pepper
• 4 large chicken breast halves with skin and ribs, cut crosswise in half
• 4 chicken legs
• 4 chicken thighs

• 1/4 cup minced fresh parsley

Preparation

Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.

Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

Thai Beef and Radish Lettuce Cups

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=604803

Yield

4 servings (serving size: 2 filled lettuce leaves)

Ingredients

• 1 tablespoon chile paste with garlic
• 2 teaspoons minced peeled fresh ginger
• 1 garlic clove, minced
• 1 pound (1/2-inch-thick) boneless sirloin steak, cut diagonally across grain into thin slices
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• Cooking spray
• 2 cups sliced radishes
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1 serrano chile, seeded and finely chopped
• 8 Bibb lettuce leaves

Preparation

Combine chile paste, ginger, and garlic in a large zip-top plastic bag; add steak, tossing to coat. Marinate in refrigerator 30 minutes, turning once.

Combine lime juice, fish sauce, and sugar, stirring with a whisk; set dressing aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove steak from bag; discard marinade. Add steak to pan; cook 2 minutes or until desired degree of doneness, turning once. Cut steak into 1-inch pieces; place in a medium bowl. Add radishes, cilantro, mint, and serrano. Pour lime juice mixture over beef mixture, tossing to coat. Spoon about 1/3 cup salad into each lettuce leaf, and serve immediately.

Chicken Sate with Peanut Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1072176

Yield

4 servings (serving size: 2 skewers and 1 tablespoon sauce)

Ingredients

• Saté:
• 1 pound skinless, boneless chicken breasts, cut into 8 strips
• 1 tablespoon light brown sugar
• 2 1/2 tablespoons low-sodium soy sauce
• 2 teaspoons bottled ground fresh ginger (such as Spice World)
• 1 teaspoon grated lime rind
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 
  Sauce:
• 1 tablespoon light brown sugar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 
  Remaining ingredient:
• Cooking spray

Preparation

Prepare grill.

To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Lamb Burgers with Fennel Salad

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=267536

Yield

8 servings

Ingredients

• Salad:
• 2 cups thinly sliced fennel bulb (about 1 [8-ounce] bulb)
• 1/2 cup fat-free sour cream
• 1/2 cup plain fat-free yogurt
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh mint
• 1 tablespoon grated lemon rind
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 
  Burgers:
• 1/2 cup (2 ounces) crumbled feta cheese with basil and garlic
• 1/4 cup kalamata olives
• 2 tablespoons Greek seasoning (such as McCormick)
• 1/4 teaspoon salt
• 1 pound lean ground lamb
• 1 pound ground turkey breast
• Cooking spray
• 8 hamburger buns
  

Preparation

Prepare grill or broiler.

To prepare salad, combine first 10 ingredients (fennel through garlic).

To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.

Cut patties in half. Place 2 patty halves and 1/4 cup salad in each toasted bun

Chipotle BBQ Bacon Wrapped Shrimp

http://www.foodnetwork.com/recipes/guy-fieri/bacon-wrapped-prawns-with-chipotle-bbq-sauce-recipe/index.html

Ingredients

• 20 each Shrimp, 21-25 count, shelled, deviened
• 1/2 pound Bacon, partially cooked and cut in half
• 1/2 cup BBQ sauce
• 1/4 cup canola oil
• 3 tablespoons lemon juice
• 1/2 ounces Dijon mustard
• 3 tablespoons chipotle pepper in adobo
• 1/2 teaspoon red chili flake
• 1/4 teaspoons cayenne pepper
• 1/4 teaspoons black pepper
• 5 to 8 bamboo skewers

Directions

Soak bamboo skewers in water, to keep from burning during grilling.

Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.

Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.

Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.

Tuna with Wasabi Cream

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=686151

Yield

4 servings (serving size: 1 steak, 2 tablespoons wasabi cream, and 1 1/2 teaspoons onions)

Ingredients

• 2 teaspoons sesame seeds, toasted
• 2 teaspoons wasabi powder (dried Japanese horseradish)
• 2 teaspoons cracked black pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 (6-ounce) tuna steaks (about 3/4 inch thick)
• 1 tablespoon wasabi powder
• 1 tablespoon water
• 1/4 cup low-fat mayonnaise
• 1/4 cup fat-free sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon low-sodium soy sauce
• Cooking spray
• 2 tablespoons sliced green onions

Preparation

Combine first 5 ingredients; rub over tuna. Cover and chill 30 minutes. Combine wasabi and water. Let stand 5 minutes. Stir in mayonnaise, sour cream, juice, and soy sauce.

Prepare grill to high heat.

Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Serve with wasabi cream; sprinkle with onions.