grilled tuna recipe ingredients

Mediterranean-Inspired Grilled Tuna Recipe

Fire up your charcoal or gas grill year-round for healthy, fresh and delicious meals.  Catch my grilling demo at the B’More Healthy Expo on Saturday, March 18, 2017 at the Baltimore Convention Center (on the What’s Cooking Stage at 1:15 pm).  I’ll be featuring a healthy spring steak salad.

In the meantime, this Mediterranean-inspired grilled rare tuna dish is light and refreshing as an appetizer or entrée and can be tossed together in just a few minutes.  Give it a go and stay tuned for more healthy grilled recipes as we spring into spring!

Mediterranean-Inspired Grilled Tuna Recipe with Eggplant and Tahini

grilled tuna ingredients


  • ½ cup Middle Eastern-style tahini paste
  • ¼ cup hot water
  • ¼ teaspoon grated garlic
  • 1/3 cup freshly squeezed lemon juice
  • Salt and freshly ground white pepper to taste


  • 2 large tomatoes, cut into ½-inch dice
  • 2 Japanese cucumbers or 1 hothouse cucumber, cut into ½-inch dice
  • 2 teaspoons finely chopped red onion
  • 2 tablespoons fresh flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 globe eggplant
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 4 (3- to 3½ ounce) sashimi-grade tuna steaks, ¾ inch thick


  • 2 teaspoons pine nuts, toasted
  • 12 Kalamata olives
  • ½ teaspoon sumac

Prepare a fire in a charcoal grill or preheat a gas grill.

To make the tahini sauce, combine the tahini paste, water, and garlic in a food processor and process until smooth. Add the lemon juice and process again; if the tahini is still too thick, add more water, up to ½ cup (it should be thick, but not like peanut butter). Season with salt and pepper. Set aside.

tahini sauce

To make the salad, toss together all the ingredients in a medium bowl. Cover and refrigerate until needed.

To cook the eggplant, cut four ¾-inch-thick disks from the thickest part of the eggplant. Brush each slice with ¼ tablespoon of the olive oil, season with salt and pepper, and grill 3 to 4 minutes per side, or until golden brown.

eggplant and tuna prep

To cook the tuna, brush the steaks with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 1 to 2 minutes per side, or until lightly browned on the outside and rare inside.

grilled tuna






To serve, spread 3 tablespoons of the tahini sauce on each of the 4 plates. Place 1 slice of the eggplant in the center of each plate. Mound the salad evenly over the eggplant and top with a tuna steak. Sprinkle with the pine nuts, olives, and sumac.

Serves 4.

Grilled tuna and eggplant with tahini sauce

holiday biscotti recipes

Holiday Biscotti Recipes

holiday biscotti recipesWhat could be more delicious to nibble along with your favorite winter drink than homemade holiday biscotti?  ‘Tis the season for warm mugs of cocoa, tea and cider by a crackling fire.

Perfect with coffee at breakfast or as a dessert treat, ideal for entertaining and a delicious homemade gift idea. You’re sure to love these three holiday biscotti recipes.  Enjoy and share!

Chef’s Top 3 Holiday Biscotti Recipes

Almond Biscotti

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons anise seeds
  • 1 teaspoon coarse salt
  • 2 cups (11 ounces) almonds, toasted and coarsely chopped
  • 3 large eggs, plus 1 more, beaten, for brushing
  • Fine sanding sugar, for sprinkling (optional)
  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  2. Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  3. Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  4. Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
Chef’s Notes

Toast the almonds in a 350 degree oven in a single layer on a baking sheet until golden brown and fragrant, about 12 minutes, tossing them occasionally. Let cool, then coarsely chop them. If you’re using chocolate or dried fruits, add them after beating the dough for about two minutes.

Limoncello Biscotti

  • 3 cups AP flour
  • 1 cup almond flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 cup sugar
  • 4 drops of almond extract
  • 1 teaspoon vanilla extract
  • 1/4 cup Limoncello (or lemon vodka)
  • zest of 2 lemons
  • 4 ounces of white chocolate (optional)
  • 4 ounces of bittersweet chocolate (optional)
  1. Preheat oven to 325 degrees F. Line two rimmed baking sheets with parchment paper. Add flours, salt and baking powder together in a small bowl and set aside.
  2. Mix eggs and sugar together with an electric mixer or stand mixer with the paddle attachment until light and fluffy, about 5 minutes.  Add extracts, limoncello, and lemon zest and mix well.  Add flour mixture until well blended.
  3. Divide batter in thirds. The batter will be wet and sticky. With either wet hands or well floured hands or (my favorite) a wet spatula and a wet knife, shape the batter into three loaves divided between the two pans. Dip the knife into water periodically and shape the loaves into about 9″ x 3½” size. You can vary the size of the loave you make to reflect the size of your finished biscotti.
  4. Bake the loaves for about 25 minutes or until the edges are just starting to turn golden and the tops might start cracking a little.  Cool for about 30 minutes. Keep the baking sheets and parchment paper out and the oven on.
  5. Slice the loaves into about ½” slices. Place the slices onto the baking sheets and bake again for about 10 minutes, flip the biscotti and bake 10 minutes more.
  6. If desired, you can dip the biscotti into chocolates.  Melt the chocolate and just dip the bottoms into the chocolate. Place in the refrigerator to firm up the chocolates for about 20 minutes.

Double Chocolate Biscotti

  • 1/2 cup butter, softened
  • 2/3 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 4 (1 ounce) squares white chocolate, chopped
  • 3/4 cup semisweet chocolate chips (Try the holiday chocolate chips, green and red, for a festive twist)
  1. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  3. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  4. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
grilled cedar plank salmon | learn to grill | Baltimore grilling classes

Cedar Plank Grilling Tips

Last week’s cedar plank grilling class was a blast! A great big thank you to everyone who participated and to Brian Slanger Photography for the awesome photos.  In case you missed our class, here are a few helpful hints and tips for cedar plank grilling at home.

Cedar Plank Grilling Tips

  • Soak your cedar planks in a solution of 50% water and 50% white wine for at least 2 hours before grilling. Soaking the planks keeps them from burning and the wine adds aromatic flavor. When you heat the plank on the grill, steam is released and infuses your food with the flavor of the wood and the wine.
  • As your cedar plank heats up and the moisture is released, it will dry out and even burn around the edges adding a smokey flavor. If the plank is beginning to burn before your food is finished cooking, add a splash of wine or water.
  • Cedar planks aren’t just for salmon.  Cedar plank cooking is a flavorful option for a variety of foods including vegetables, protein and even dessert.
  • You can reuse your cedar plank once if it isn’t too charred. Just rinse (don’t use soap), place in a sealed plastic bag and store in your freezer.
  • If you don’t have a grill, you can use cedar planks in your oven. They won’t char or add smokiness, but they will infuse your foods with cedar flavor. Soak, place on a baking sheet with your seasoned foods, and bake at 400 degrees.
  • You can find cedar planks at your local grocery store (the Weis Market near us has a nice selection and some Safeway stores carry them) or online – Amazon sells a 12 pack for around $20.


Join us for a future barbecue grilling class or schedule a private interactive grilling experience for more tips, techniques, and terrific food. Visit the Learn to Grill page for details.

Chef Bryan Sullivan | Baltimore MD BBQ Catering

Mobile BBQ pit experience

So what is a mobile bbq pit and should you consider it for your barbecue event?

Chef Bryan Sullivan | Baltimore MD BBQ Catering | mobile bbq pit experienceThese custom-made smokers are designed for tailgate enthusiasts, caterers and competitors alike and come in all shapes and sizes. Our custom-built, double barrel smoker has fed barbecue to groups as large as 1000 and smoked whole hogs. It’s impressive and really sets the scene.

A mobile pit smoker provides an experience unlike any other. Chef arrives early in the day to light the coals and the aroma of barbecue soon fills the air with anticipation and sets the taste buds tingling.  Pit beef, pit turkey, pulled pork and whole pigs are finished on site and then sliced and served hot off the pit.

If you’re planning a small, casual get-together or something indoors, drop-off barbecue catering may be just the ticket. But if you’re looking for a wow factor for an outdoor event, something that has your guests drooling, go for the mobile pit experience. You’ll be glad you did.

Grilled chicken and corn | Baltimore BBQ grilling class

Summer Grilling Classes in Baltimore

Summer has officially arrived and I’m thrilled to kick off the season with an all-day grilling class hosted by CCBC (Community College of Baltimore County) at Honeygo Regional Park in White Marsh, followed by a series of grilling classes at the Carriage House at Gramercy Mansion in Stevenson, Maryland during the coming months.  Whether you’re a grill master in your own right or a bbq beginner, everyone takes something new away and enjoys a delicious and fresh, seasonal, grilled meal. Learn techniques for using direct and indirect heat, smoking meat, fish and vegetables, marinades, rubs, cedar planks and more. We always have a blast!

Our CCBC class is full but there is still time to register for the Summer Grilling Series at Gramercy.

Summer Grilling Series at Gramercy Mansion

For all classes, we will prepare and grill together for an interactive culinary experience and enjoy a delicious, fresh summer meal at the end of class. Bring a cutting board, chef knife and your appetite. We will supply bottled water. BYOB if you’d like to enjoy a beverage of choice with your meal!  Join us for one class or the whole series.

$65 per person, per class
$55 per person for groups of 4 or more

Cedar Plank Salmon

Wednesday, June 29, 2016 – 6:30 – 9:30 p.m.

Cedar Plank Salmon | Baltimore BBQ Grilling ClassLearn how to filet a whole side of salmon, season and marinate to your liking. Chef Bryan will demonstrate how to cedar plank salmon on your grill. In addition, grill a selection of summer vegetables.

All-American Cookout

Sunday, July 10, 2016 – 4 – 7 p.m.

Grilled chicken and corn | Baltimore BBQ grilling classLearn how to break down a whole chicken. Season and sauce the perfect BBQ chicken and grill with corn on the cob. Prepare a fresh summer tomato, balsamic, basil salad.

Krazy for Kabobs

Wednesday, July 27, 2016 – 6:30 – 9:30 p.m.

Grilled Kabobs | Baltimore BBQ Grilling ClassMake your own kabobs with shrimp, chicken, beef and fresh summer vegetables. Season, marinate, grill and enjoy served with a warm potato and green bean salad.

Call 443-465-1715 or email to reserve your space today!