Tuna Steaks with Garlic Tomato Citrus Sauce
Sushi Rice
Romaine, Goat Cheese and Pine Nut Salad with Lemon Basil Vinaigrette

Season Tuna Steaks with Salt, Pepper and Olive Oil

Saute (3 cloves) Garlic, (1/2) Red Onion in EVOO and (1/2tbs) butter
Add Juice of 1 Lime, 1/2 Lemon and 1/8 cup water
Add 1 Fresh Diced Tomato Allow to simmer

Cook Sushi Rice with Salted Water, add 1tbs Rice Vinegar while fluffing

Sear Tuna on the Grill or on a Skillet for about 2 min per side (Tuna should be bright pink in the middle - Think Medium Rare to Rare)

Salad Dressing - 1 tbs honey, 1 tsp red vinegar, EVOO, Pinch of Dried Basil, S/P, Juice of 1/2-whole Lemon
Salad - Romain, red onion, goat cheese, pine nuts.

Get the rice going first since it takes the longest. Then start the sauce. Start the grill with about 15 min to go in the rice. Chop the salad while the sauce is cooking. Cook the Tuna with about 6 min to go on the rice. Clean while you go and you will have very little to do at the end of the meal. Enjoy.

I recommend a nice Crisp white wine like Rosemont Sauvinon Blanc to accompany the meal for those who are drinking.
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