Donna's Blackened Tuna and Meyer Lemon Kebobs, and Quinoa and Bean Salad with Pineapple and Avocado

Hello Everyone, it has been a busy 2 weeks as I am sure it has been for all of you as well!  So, Saturday's meal had to be super simple yet yummy.  Fortunately, I had picked up some fresh tuna and decided to make blackened kebobs for the grill, and pulled together a few leftovers to make a quick side salad.  The Meyer lemons from our citrus tree were a delicious complement to the tuna.  Here are the results!  Bon appetit!  Donna:

Donna's Blackened Tuna and Meyer Lemon Kebobs

Ingredients:

12 ounces fresh tuna steak

Olive oil

3 Tablespoons Emeril’s Essence seasoning mix

1 Meyer lemon, cut into quarters and then halved

Method:

Drizzle a small amount of olive oil on all sides of tuna before cutting into about 15 equal-sized cubes.  Place a tuna cube on 1 of 3 skewers, then a lemon wedge, 3 more tuna cubes, a lemon wedge and end with 1 more tuna cube.  Repeat for the remaining 2 skewers.  Roll skewers in seasoning that has been placed in shallow plate, covering all sides.  Grill at 325 degrees F on indirect heat for about 2-3 minutes per side or until cooked to desired doneness.  Serve with Donna’s Quinoa & Bean Salad with Pineapple and Avocado, if desired.

Serves 2 – 3.

Donna's Quinoa and Bean Salad with Pineapple and Avocado

Ingredients:

1 cup quinoa, cooked (preferably half white and half red quinoa)

1 cup Donna’s Bean & Vegetable Salad (see whatsfordinneratdonnas.blogspot.com for recipe)

¼ cup balsamic vinaigrette (Newman’s Own or other brand or homemade)

2 pineapple rings, chopped (preferably grilled)

½ cup avocado, chopped

Method:

Mix all ingredients and chill for 4 hours or longer before serving.

Serves 3-4.

Copyright 2014.