Tuna Steaks on the Barbie

Serves 2

2 very fresh tuna steaks, approx. 1 1/2 inches thick

4 tbsp. soy sauce
1 tsp. ginger, minced
2 cloves garlic, minced
1/4 of an onion, minced
1 tbsp. olive oil
dash of hot sauce
juice of 1 lime
1 tbsp. Maple syrup

Mix all ingredients for the marinade. Add tuna and let sit for half an hour. (We usually marinate in a Ziploc bag.)

Crack open your cold beer, fire up the Barbie, put the fish on and baste while cooking. For medium-rare steaks, cook approx. 3 mins. per side, give or take a few minutes depending on the thickness.

Tomato-sausage sauce

For use as a pasta sauce for dinner and for hot sandwiches for lunch the next day.

1 lb. Italian style link sausage, preferably spicy, cut into 1 inch pices
1 onion, diced
2 cloves garlic, minced
2 tbsp. Olive oil
salt
white pepper
dash hot sauce
2 16 oz. (450 ml.) canned tomatoes
1/2 cup red wine

In a heavy, 9” skillet, saute the sausage and onions in the olive oil at a moderately high heat. When the onions are translucent, lower the heat and add the garlic. Saute for only a minute or two, being careful not to burn the garlic. Add the tomatoes, spices and red wine. Simmer for an hour or so. Add water if the sauce gets too thick.

Serve over pasta for dinner. The next day, heat up the leftover sauce and spread on a baguette for the best sandwich ever.

Margie’s Scotch Eggs

These are a great hit for potlucks! We brought them to a beach potluck in St. Lucia and they were gone within 5 minutes.

1 lb. Ground breakfast sausage (Jimmy Dean in a tube variety works well)
6 hardboiled eggs, peeled
fine breadcrumbs (Asian Gourmet, Japanese style “Panko” breadcrumbs are the best)
oil for deep-frying

Thickly coat each egg with sausage and mold in your hands like a snowball. Coat with breadcrumbs. Deep-fry one egg at a time until golden brown, approx. 4 minutes per egg. Cut in half and serve cold. If bringing to a party, eat one before you leave home to be sure you get one!

Dinghy Donuts, the one and only!

2 eggs
1 cup sugar
1 cup milk
5 tbsp. vegetable oil
4 cups flour
4 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg

Beat eggs; slowly add sugar, beating constantly. Stir in 1 cup milk and oil.
Combine flour, baking powder, cinnamon, salt and nutmeg.
Quickly add wet to dry, being careful not to overbeat.

Form small golf-ball sized donut holes using two spoons and drop into hot oil. Deep fry until golden brown, making sure the oil is not too hot. (If the oil is too hot the inside of the donut will be raw and the outside will be burnt. If the oil is not hot enough, they will take much longer to cook and be very greasy.)

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