Hello Everyone,

I just had a piece of that delicious Spiced Pear Cake with coffee and it's true, it is great the day after!

I went to the Farmer's Market and found gorgeous tomatoes and asparagus, thus the inspiration for tonight's meal...

Tonight we will be dining on Grilled Tuna with Vera Cruz Sauce, Asparagus in Ornage Butter and Apple Walnut Vinaigrette Salad. Enjoy!!

Grilled Tuna with Vera Cruz Sauce

serves 4

2 lbs. fresh tuna steaks
1/4 c. veg. oil
1/4 c. lime juice
4 T. veg. oil
2 onions, sliced
3 cloves garlic, minced
4 large tomatoes, peeled and quartered
1/2 c. sliced green olives
salt and freshly ground pepper to taste

Prepare the grill, brush tuna with 1/4 c. oil and sprinkle with lime juice. Place on a hot grill and cook til thickest part of the fish is done.

Meanwhile make the sauce by heating 4 T. oil in a skillet and sauting the onions and garlic til tender. Add the tomatoes and olives and continue cooking over med. heat 7-9 mts. or until slightly thickened. Season with salt and pepper.

Remove the sauc efrom the heat and top the grilled tuna
with the sauce and serve immediately.
Apple Walnut Vinaigrette Salad

serves 6

1 large head green leaf lettuce, Bibb, Romaine, Boston
1 Granny Smith Apple, peeled, cored and cubed
2 oz. Monterey Jack Cheese, cut in small cubes
1/4 c. chopped walnuts
1/4 c. golden raisins
1/4 - 1/2 c. Vinaigrette Dressing
salt and pepper to taste

Vinaigrette Dressing:
1/2 c. olive oil
1 T. lemon juice
2 T. vinegar
1 T. Dijon mustard
1 clove garlic, minced
1/2 t. each of basil, tarragon and oregano

Tear the lettuce into bite-size pieces. In a large salad bowl, toss the lettuce, apples, walnuts, cheese, and risins. In a small bowl, whisk all ingred. for vinaigrette. Pour the dressing over the salad and toss gently. Add salt and pepper to taste.Asparagus with Orange Butter

serves 4
20 stalks of asparagus
3 T. butter
1/3 c. pecans, chopped
1 t. orange zest
salt and pepper to taste
Trim stalks of asparagus and blanch in a skillet with 1 inch of boiling water for 3 mts.
Melt butter over med. heat in small pan, add pecans and cook til nuts are toasted about 4 mts.
Stir in the orange peel and cook 1 more mt., stirring occasionally. Pour over asparagus and serve.