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Ingredients

1/2 cup lemon juice
1/2 cup olive oil
2 1 1/4-inch-thick tuna steaks
1/4 cup spicy brown mustard
1 teaspoon mustard powder
3 tablespoons white sugar
2 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons dried dill

Directions

Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.

Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

Ingredients

1 tablespoon olive oil
1 1/2 pounds fresh mushrooms
1 teaspoon Italian seasoning
1/4 cup dry white wine
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives

Directions

Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.

Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Ingredients

1 (16 ounce) package rotini pasta
2 tablespoons olive oil
1 small onion, chopped
1 jalapeno pepper, chopped
1/2 medium green bell pepper, chopped
1 (28 ounce) can diced tomatoes
1/2 cup red wine
20 kalamata olives, pitted and chopped
2/3 cup crumbled feta cheese
2/3 cup shredded reduced-fat Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.

Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9×13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.

Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

Ingredients

4 teaspoons olive oil
1 tablespoon water
1 tablespoon white wine vinegar
1 1/2 teaspoons lemon juice
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon salt
dash cayenne pepper
2 cups fresh broccoli florets
2 tablespoons chopped sweet red pepper

Directions

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.