Tuna and Grilled Vegetable Wraps
These Asian style wraps are the perfect gourmet lunch, delicious without being too heavy.
You will need:
4 large wraps
100 g leek sprouts
600 g skinless tuna fillets - look for some that around 4 cm thick
8 small fennel bulbs
2 heads of little gem lettuce
8 spring onions
5 tbsp soy sauce
100 g wakame
1 red chilli pepper
1 tbsp olive oil
2 tbsp sesame seeds
Set up your Big Green Egg with the cast iron grid and heat to 220C.
Cut the tuna in 4cm wide rectangles.
Cut the fennel in half and slice down the centre of the lettuces.
Trim the spring onions.
Grill the fennel with the red pepper for 8 minutes, turning approximately four times during grilling.
Grill the lettuce for 4 minutes, turn and grill for a further 2 minutes.
Grill the spring onions for 5 minutes, turning once during cooking.
Remove from the grill and heat the Big Green Egg up to 250C.
Slice all your grilled vegetables and mix with the wakame.
Brush your tuna slices with oil and grill for just one minute on each side. This dish is supposed to be slightly raw in the centre. Cut into thin strips and sprinkle with soy sauce.
Divide the vegetable mixture between the wraps. Add the leek sprouts and tuna.
Sprinkle with sesame seeds, roll up and serve!
Fajitas with Sirloin Steak
Most cooks associate sirloin steaks with the fajitas – and for good reason, since this particular type of beef meat is ideals for such recipes.
What you need to do is up the flavour a bit, using the marinade you will find below and following our cooking instructions to the letter.
What you Will need (for 4 places)
• 2 lbs Foodsaver sirloin steak
• ¼ cup olive oil
• 1 sliced green bell pepper (¼ inch thick)
• 1 sliced red bell pepper (¼ inch thick)
• 1 sliced medium yellow onion (¼ inch thick)
• 8 - 10 flour tortillas
Light up the EGG and set it to direct cooking with the EGGspander at 500°F/260oC. Preheat the Half Moon Griddle. Take the steak out of the marinade and slice it into thin strips.
Next, pour the oil on the Griddle, adding then the sliced peppers and onion. Close the lid and cook a little, till they get tender. Next, place the steak on the Griddle, close the lid, and cook for around 3 or 4 minutes on each side. Best opt for a medium-rare grilling.
In the meantime, put the tortillas on the top sliding tier of the EGGspander to warm them up and them wrap them with a sheet of aluminum foil to preserve them warm.
Now, slice the steak across the grain into thin strips, toss them in a large bowl with the peppers and onions. Mix them around and move them on a platter, serving them with the tortillas and the topping you prefer, such as shredded semisoft cheese or sour cream, Guacamole, charred peppers, or authentic Mexican salsa.
What you Will Need for the Marinade
• ½ cup pineapple juice
• ¼ cup soy sauce
• ¼ cup canola oil
• ¼ cup garlic (minced)
• 1 teaspoon ground cumin
Grab a whisk and mix all the ingredients in a small bowl, stretch the steak in a shallow pan and cover it with the marinade. Cover the bowl with a membrane and put it in the fridge for 8 hours.