Seared Tuna with Balsamic-Ginger Glaze
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6

2 lbs. tuna steaks
6 tbsp. balsamic vinegar
2 cloves garlic, minced
2 tbsp. fresh ginger, grated
1½ tbsp. lite sodium soy sauce
4 tbsp. olive oil
6 tbsp. sesame seeds

Combine vinegar, garlic, ginger, soy sauce, and 2 tablespoons olive oil in a large bowl. Add tuna steaks and coat with the mixture. Marinate for 30 minutes. Remove tuna from marinade and coat each steak with sesame seeds, about 1 tablespoon per steak. Heat remaining oil in large skillet over medium-high heat. Sear steaks about 2-3 minutes per side based on your preference. Set aside on a plate and keep warm. Add marinade to hot skillet and bring to a boil. Simmer until slightly reduced about 5 minutes. Serve over tuna.

Fresh Corn & Tomato Salad
Preparation time: 25 minutes
Serves: 6

4 ears corn, steamed
1 c. grape tomatoes, halved
1 avocado, pitted, cubed
4 c. romaine lettuce, coarsely chopped
½ c. feta cheese, crumbled
½ c. fresh basil, chopped
3 c. baguette, cubed
½ c. olive oil
3 tbsp. red wine vinegar
1 tbsp. lemon
1 clove garlic
1 tbsp. honey

Place bread in a large bowl and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Spread on cookie sheet and bake in 350-degree oven 8-10 minutes. Carve corn off cob. Place in a large bowl and add next 5 ingredients. Whisk remaining olive oil with vinegar, lemon, garlic, and honey. Toss greens with dressing and add croutons.

Twice-Baked Potatoes
Preparation time: 30 minutes
Baking time: 1 hour 15 minutes
Serves: 6

6 large russet potatoes, scrubbed & halved lengthwise
2 tbsp. olive oil
2 tbsp. kosher salt
Fresh pepper
½ c. sour cream
¼ c. plain Greek yogurt
4 oz. crumbled goat cheese
3 tbsp. unsalted butter, softened
2 tbsp. fresh chives, chopped
1 c. shredded Gruyere cheese

Place potatoes on a cookie sheet, brush with oil and season with 1 tablespoon salt. Bake in 425-degree oven 50-55 minutes. Set aside and cool 20 minutes. Scoop out center of potatoes and place in a large bowl. Stir in sour cream, yogurt, goat cheese, and butter, mixing well. Fold in chives and season with salt and pepper. Spoon potato mixture back into hollowed out skins (there will be extra filling). Top with Gruyere cheese and bake at 375 degrees for 20 minutes.

Bourbon Glazed Nectarines over Grilled Pound Cake
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6

6 nectarines, halved and pitted
1 stick unsalted butter
6 tbsp. brown sugar
½ c. bourbon
1 tsp. vanilla extract
1 pound cake cut into 1-inch slices
1 quart vanilla ice cream

Heat a grill over medium low. In a small skillet melt 4 tablespoons butter. Brush nectarines with butter and grill over medium heat about 2 minutes until slightly softened. Remove from heat and set aside. Brush pound cake with remaining melted butter. Grill over medium heat about 2 minutes per side until lightly charred. In a medium skillet melt remaining butter with sugar, stirring until smooth. Add bourbon and vanilla and stir until liquor is reduced and mixture is slightly thickened. Add nectarines and coat with glaze. Serve over pound cake with vanilla ice cream.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640.

By Carrie Hanna, Southern Boating June 2015