OK, what to do with the tuna? 1-1/2 pounds was 2 thick steaks, looking to divide it up for 4 people.

So I cut it in 2″ squared, cut a large sweet onion in 8 wedges, and marinated it in the following:

Bourbon Grilled Tuna

• 1-1/2 lbs tuna, cut in 2″ cubes
• 1 large sweet onion, cut in 8 wedges
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup bourbon

Mix the liquid ingredients in a 1 gallon ziplock bag. Add the tuna and mix to coat. Add the onion and gently mix it in. Seal the bag and lay on its side in the fridge.

Marinate for 40 minutes, flipping the bag over every 10 minutes.

Place the tuna and onion on skewers. I do the onion separately as I cook it longer.

Grill over low heat for 10 minutes, flipping once. Remove the tuna before it is fully cooked — the pieces should be pink in the middle. NEVER fully cook the tuna. It will be dry and tasteless before you serve it. I tent the tuna with foil while the onion cooks, by the time it is served the tuna is cooked through and moist.

Leave the onion for another 5 minutes after removing the tuna from the grill.

Notes:

Should have done 2 lbs. There were no leftovers.

Tuna & Olive Crostini

• 12x 1″ slices of a French baguette
• drizzle of olive oil
• 8 oz tuna steak
• salt & ground black pepper
• 1/2 cup Kalamata olives, about 20, pitted
• 1/2 anchovy fillet
• 1/2 tsp chopped garlic
• 2 Tbsp extra virgin olive oil
• 1/4 tsp freshly ground black pepper

Preheat the oven to 350 F. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate.

Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare.

Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives. Yield: 1 dozen crostini.

Seared Ahi with Passion Fruit-Shrimp Salsa

Ingredients in boldface have separate recipes, which follow the main recipe.

• Passion Fruit-Shrimp Salsa
• 4 ahi tuna steaks, about 7 oz each
• 3 Tbsp peanut oil
• salt & ground black pepper

Prepare the salsa and set aside.

Coat the ahi steaks with the peanut oil and season with salt & pepper. Heat a dry cast-iron skillet and sear the ahi over high heat for about 15 to 20 seconds each side for rare, or about 1 minute each side for medium-rare). Place the steaks on serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.

Passion Fruit-Shrimp Salsa

• 1 ripe passion fruit
• 4 or 5 extra-large shrimp (about 4 oz), peeled, deveined, & diced
• 2 tsp olive oil
• 1/4 cup finely chopped Maui onion
• 1/2 cup peeled, seeded, & finely diced tomatoes
• 2 Tbsp finely sliced scallions
• 1 Tbsp finely minced fresh cilantro
• 1 tsp Tabasco sauce
• salt & ground black pepper

Scoop out the pulp from the passion fruit and press through a fine sieve. Reserve the juice, about 1 Tbsp.

Coat the shrimp in the olive oil and sear in a skillet over high heat until cooked through. Transfer to a stainless steel mixing bowl, add the passion fruit juice and remaining ingredients, and toss well to combine.