Grilled Peppercorn-Crusted Tuna Steaks with Vegetable Medley

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. JUNE 7, 2022 Grilled Peppercorn-Crusted Tuna Steaks with Vegetable Medley Sponsored By: [Kenyon Electric Grills]( Kenyon Electric Grill With a peppercorn crust, this meaty grilled tuna steak with a colorful medley of veggies is served with a spicy sesame aioli for a dinner that’s healthy and tastes absolutely fabulous. Prep Time: 35 minutes Cook Time: 40 minutes Total Time: 1 hour 15 minutes Makes: 4 servings Ingredients: Spicy Sesame Aioli: 1 tbsp rice wine vinegar 1 tbsp sesame paste 1 tbsp sesame oil 1 tbsp soy sauce 1/3 cup mayonnaise 4 tsp sambal oelek 1 clove garlic, minced Pinch salt Grilled Tuna and Vegetable Medley: 2 tbsp cracked peppercorns 2 tbsp sesame seeds 1 tsp sea salt 4 tsp sesame oil 4 tuna steaks (5 to 6 oz each), preferably sushi grade 2 red bell peppers, quartered 12 large cremini mushrooms 1 zucchini, sliced into 1/2-inch thick rounds 1 small red onion, cut into 8 wedges 2 tbsp olive oil 1/2 tsp each salt and pepper Enjoy Year-round Grilling Whip of savory meals in minutes and elevate your culinary routine with a Kenyon Electric Grill. Perfectly sized for family grilling with powerful performance as cooking temperatures exceed 550˚F. Proudly handcrafted in Connecticut. [LEARN MORE]( SPONSORED Instructions: - Spicy Sesame Aioli: In a small bowl, whisk together vinegar, sesame paste, sesame oil and soy sauce until smooth. Stir in mayonnaise, sambal oelek, garlic and salt until combined. Refrigerate until ready to serve. - Grilled Tuna and Vegetable Medley: In a large bowl, stir together peppercorns, sesame seeds and sea salt until combined; transfer to shallow dish. Place sesame oil in separate shallow dish. Pat tuna steaks dry with paper towel. Dip both sides of each tuna steak in sesame oil, then coat in peppercorn mixture; set aside. - Add 1 cup water to drip tray of Kenyon G2 Grill. Preheat grill to high heat. - Place crusted tuna steaks on preheated grill. Cover and cook for 2 to 3 minutes per side or until sesame seeds are golden brown and tuna is seared. Let stand for 10 minutes. - In large bowl, toss together red peppers, mushrooms, zucchini, onion, olive oil, salt and pepper. Grill for 5 to 7 minutes per side or until tender. Let cool slightly and chop into bite-size pieces. - Slice tuna; serve with vegetable medley and aioli. Tip: Garnish with thinly sliced green onions or finely chopped fresh cilantro. BBQ for all! Kenyon Electric Grills let everyone in on the fun of grilling. Ideal for apartments and condominiums that restrict gas and charcoal grills on their patios or balconies. Proudly handcrafted in Connecticut. [LEARN MORE]( SPONSORED SPONSORED [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2022 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](