Mike Coffman
TVWBB Olympian
Was trying to figure out what to cook for dinner. Decided on doing some spuds and onions on the grill. Cut up 1 large baker and 1 medium onion. Coated in smoked olive oil, with a little extra in the bottom of the pan. Sprinkled with Penzeys Northwoods Fire.
On to the Weber.
While the potatoes and onions were cooking, sliced up some Kielbasa. Coated it with Penzeys Turkish seasoning. When I placed my order with Penzeys they sent this as a sample. Sure glad they did as it has a great aroma and a delicious taste.
Kielbasa onto the grill with the potatoes.
Here is where it gets a little wacky. My wife, Bev got home from work and asked if I was going to cook the tuna, which she has had marinating the past couple days in the refrigerator. I plain forgot about it, so got it ready for the grill. Her marinade consisted of olive oil, salt/pepper and lemon zest. This was what I meant by wacky, tuna with potatoes/onions and kielbasa. Something you probably would not see in too many restaurants.
Tuna onto the grill. Direct cooked for about 2 minutes on each side and then cooked indirect to an internal temp of 120. Neither of us care for rare tuna.
Plated all together.
This was a pleasant surprise to me as the combination of food worked out real good. Everything was delicious, especially the tuna. I know you shouldn't marinade fish very long, but the combination of items that she used seemed to improve the taste and texture. The lemon zest really added a great flavor to the tuna.
Thanks for looking and putting up with my story.
