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Cookin With Fresh Herbs Cooking With Fresh Herbs By Mary Hanna Copyright 2005 Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes... Good Food/Bad Food What's Left to Eat What's Good Today is Bad Tomorrow: What Can I Eat? We've entered the Twilight Zone when it comes to the multitude of diets being promoted today. Starting with the Atkins Diet, then the South Beach Diet, now the Hamptons Diet and more. All higher in... How to eat well on a tight budget Just about everyone wants to eat better, but budgetary constraints sometimes make healthy eating a difficult goal. It is important, however, to buy the healthiest food you can afford, whether you are cooking only for yourself or for a growing... Meal Planning Help: Meal One It's nice when I find a meal where the foods compliment each other because it simplifies my life by knowing what to serve with what. Of course I don't have to stick to any one meal plan; I can mix and match the main dishes and sides,... The Perfect Omelet(te), How to Cook It Omelet(te)s They’re easy to cook, right? We’ll see. The first thing to remember is that you need the right size of frying pan. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook...         Grilling Tuna Steak For A Simple Gourmet Meal Looking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? Grilled tuna steak is a delightful and exciting entree for any special meal. There are various methods to spice up and flavor your catch, but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna. Assemble the following recipe ingredients: * tuna steaks, cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference ) * 4 to 6 ounces of butter * 1 cup of teriyaki marinade * 1 tablespoon of wasabi powder * 2 chopped green onions * 1 tablespoon of olive oil, peanut oil, or vegetable oil * salt and pepper to taste Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover, place into the refrigerator and let the tuna sit and marnate for an hour or more, overnight is good too. When ready, start up your grill and get it good and hot, but not too hot. Ideally bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder, butter and the green onions together and place it aside for the time being. Once the grill is to the ideal temperature and you are ready, then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling, periodically baste the tuna with the left over teriyaki marinade. This will help to keep the tuna moist and add additional flavor. Cook until they are done to your desired temperature, then serve with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well. Alternative set of recipe ingredients and marinade flavoring: * tuna steaks, 1-inch thick * Sesame oil * 1 rounded tsp. cornstarch * 1/3 c. rice vinegar * 1/3 c. mirin * 1/3 c. soy sauce * 3 tbsp. minced crystallized ginger Popular tuna species: Tuna is a popular, delicious and rich tasting seafood that is prepared in many ways. It is perfect for grilling, sautee, and broiling. The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species. * Bluefin: An important source of seafood, providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed $100,000 on the Tokyo fish market. * Yellowfin: found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly. * Albacore: found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized food, and a significant fishery. Methods of fishing include rod and reel, long-line fishing and purse seining and are highly sought after by sport fishers and recreational fisherman. * Bigeye * Blackfin About the author: For more Gourmet Food Articles visit: http://www.gourmetfoodarticles.com . This article may be freely reprinted as long as the author's resource box and url links remain intact.