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Residence hall recipes

plate of vegetables and shrimp

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.
Serves 6-8

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