Jimbo...that's not that odd, especially from a southwesterner.
A simple salad that I would always pack for lunch.
1 can of drained tuna
2 cups of FRESH baby spinach
1 large carrot cut up
handful of cherry tomatoes
2tbs of grated hard cheese (I like PARMIGIANO REGGIANO)
balsamic vinager to taste
directions:
stick it all in a bowl...mix it up...eat it
pasta salad with tuna
5oz fresh tuna steak
1/2 cup of prepared orzo
1tbsp lemon juice
1tbsp quality olive oil
2tbs of feta cheese (I like cheese)
**seasoning to taste**
Sea Salt
Pepper
Parsley (fresh is best)
Herb of preference (mint, basil, dill)
directions:
Pan fry the tuna so that it's very crisp on the outside (I use a tbs of olive oil over a low flame to cook it slow and have it crisp up good). Add remaining ingrediants together in a mixing bowl...combine. You can flake the tuna if you want, or serve it on the side.
grilled teriake tuna
tuna steak
I can't remember the EXACT proportions of the sauce so bear with me a little and experiment
1 cup of soy sauce
2 tbs of sesame seed oil
1/4 cup of lemon juice
1/2 cup of brown sugar.
combine sauce ingredients in a saucepan (surprise!) and stir over a medium\med. high heat untill it comes to a boil. reduce heat to simmer and continue stirring for about 5 minutes or untill the sauce is thick and bubbly.
Grill the tuna according to your directions (however you want to grill it) after some of the fat has drained off brush with the teriyake sauce that you just made. Turn...brush...turn...brush... remove from heat and eat with your favorite sides!