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1
Prepare charcoal or gas grill.
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2
Melt butter in pan and add soy sauce.
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3
Dip tuna steaks in butter/soy sauce mixture, sprinkle with salt and pepper and grill over medium-high heat for 4- 7 minutes per side.
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4
While grilling, baste tuna often with the butter/soy mixture.
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5
Cooking time will vary depending on the heat of the fire and the thickness of the tuna steaks.
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6
The tuna should still be a little pink in the middle when done.
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7
This recipe is simple but very tasty.
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8
The butter/soy sauce baste really compliments the flavor of the fresh tuna.
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9
My good friend Scooter came up with this recipe and told me to keep it a secret.
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10
I'm sure he won't mind if I share it with a few subscribers; besides, it is really too good to keep secret.
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11
The Skinny: Do not substitute for the butter.
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12
You can use reduced sodium soy sauce if you wish.
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13
For Dagwood.
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14
Preheat oven to 350 degrees F.
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15
Butter bread and lightly toast.
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16
Thinly slice the figs removing stems.
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17
Cut loaf horizontally down the middle.
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18
Spread all of the cream cheese on both sides of the bread.
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19
Layer half of the figs, all of the ham (folded in half and overlapping across the sandwich), and turkey (layered same way as the ham).
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20
Add a small amount of olive oil and oregano to taste.
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21
Add all of the slices of cheddar and Jack cheese on top.
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22
I criss cross them like a checker board.
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23
Finally top with the remaining figs and put the top of the loaf on.
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24
Cut vertically into 4-5 slices and serve.
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25
Best served fresh while the bread is still warm from the toasting, but if you refrigerate and eat later, microwaving quickly (about 10-15 seconds) seems to do the trick.
