“You can’t get lazier than this,” says Marcia Kiesel, who simply puts clams on the hot grill and waits a minute or two for them to open and start sizzling. Then she takes them off the heat and tops them with a spicy sauce spiked with horseradish and Tabasco.
There is nothing like a grilled tuna steak. Being honest it’s my favorite fish next to halibut or cod. A tuna steak cooked correctly just flakes when you split it open with your fork. No matter what you use for a marinade the tuna steaks complements it. Try it with an Italian dressing marinade or something a little bit spicier. IT can’t handle whatever you add.