This month’s recipe comes with a little story… you know Drew as our Service Advisor and in-house chef, but he had a life before that. Back in the day, Drew was a drummer with several local bands as well as bands in California. 
He had a particular love for Billy Joel (if you are too young to know who this is, ask your parents) and found that Billy was also a closet cook. This recipe, one of the first Drew tried, remains one of his favorites today. So for July we present a stroll down Drew’s memory lane with…
Billy Joel’s Grilled Tuna & Marinated Cucumber Salad
Ingredients:
- ¼ cup teriyaki sauce
- ¼ cup fresh lemon juice
- 1 Tbsp. chopped fresh parsley leaves
- 2/3 cup (+ 1 tsp) olive oil
- Salt and pepper
- 2 fresh tuna steaks (8 oz. each)
- 2 med. Cucumbers, peeled, seeded, and thinly sliced
- ¼ cup white wine vinegar
- 1 Tbsp chopped fresh cilantro leaves
- ½ sm onion, thinly sliced (optional)
Preparation:
- In glass pie plate or bowl, combine teriyaki sauce, lemon juice, parsley, 2/3 cup oil, and ¼ tsp black pepper. Add tuna steaks, making sure fish is completely covered by marinade. Cover; refrigerate at least 1 hour or overnight.
- In bowl, combine cucumbers, vinegar, cilantro, 1 tsp oil, ¼ tsp each salt and pepper, and onion if using. Cover; refrigerate at least 1 hour or overnight.
- Remove tuna from marinade; discard marinade. Preheat ridged grill pan or prepare outdoor grill for covered direct grilling on medium-high. Cook tuna 4 to 6 minutes or until browned on both sides but still pink in center, turning once.
- Drain cucumber salad. Break tuna into chunks and add to salad
- Serves 2
