Grilled Tuna Steak with Jamaican Corn Relish
Chef Timothy Gump
4-ounce tuna steak, ½ inch thick
¼ cup white or yellow corn kernels
¼ cup cooked and drained black beans
2 Tablespoons extra virgin olive oil
2 Tablespoons of Jamaican relish (watermelon-based), can substitute mango chutney
2 Tablespoons of fresh chopped cilantro
Mix all ingredients together and refrigerate 1 hour.
Season the tuna steak on both sides with a pinch of kosher salt.
Grill for 30-45 seconds over hot grill, turn over and cook for additional 30-45 seconds.
Internal temperature should be 145 degrees for food safety.
Place on platter and top with corn black bean mixture. Serve with a slice of lime.
Broccoli Apple Salad
Dianne Feasley, registered dietitian, assistant director Campus Dining
½ cup canola oil
3 Tbsp lemon juice, divided
1 tsp sugar
¼ tsp salt
¾ cup dried cranberries
3 large Gala apples, cut into ½-inch pieces
2 cups fresh broccoli florettes
½ cup chopped walnuts
Combine the oil, 2 Tbsp lemon juice, sugar and salt; whisk together.
Coat apple with remaining lemon juice.
Combine all ingredients, toss.
Cover and refrigerate. Toss before serving.