grilled tuna rauletta

It has been a long crazy summer and I have not been able to get to either of our farmers markets - we have one on Thursdays and one on Sunday. Luckily we also have AJ's Farm stand so I can go on non-farmers market days. Finally - end of August I was free enough to make the trip. I had a field day (no pun intended) with the Belta's Farm stand picking some great peppers and their locally famous tomatoes and basil. I also picked up a few other ingredients to last me the week.

At the fish store I spied some gorgeous pink tuna and chose two pieces. I brushed the tuna with olive oil and was lazy so instead of chopping fresh garlic i seasoned with garlic powder. Then I chopped and blended in my Cuisinart mini-chop (anyone know if you can replace the blade on the mini-chop) the first 6 ingredients and spread on the tuna?

1 long red thin red Lombardo peppers
1 jalapeno pepper, seeded
1/4 teaspoon capers
1 small tomato (I used a yellow tomato)
6 large green olives with pimentos
1 T extra virgin olive oil
garlic powder
2 tuna steaks
1/2 cup dried cranberries
1/8 cup pecans (optional)
2 cups spring lettuce mix

My husband, Raul, grilled the tuna on our old fashioned Weber grill covered for about 4 minutes, then turned over and grilled the other side about 2 minutes (we like our tuna rare).

I sliced the tuna and placed on the lettuce with scattered pecans and cranberries, then drizzled more of the rauletta sauce on top. It was hot and really good.

clams and garlic over linguine

my daughter rachael (aka rocky) took three years of culinary classes during high school and she is quite a good cook. she had a hankering for clams and pasta and we found this recipe in food and wine magazine (feb 2010). totally deelish! she edited slightly.

1 pound whole wheat linguine
salt
1/2 cup extra virgin olive oil
36 little neck clams, scrubbed in shell
1/4 cup water
6 garlic cloves, minced
1/2 cup finely chopped parsely
1/2 teaspoon chopped red pepper (we love the penzeys california brand - so good!)
freshly ground black pepper

• cook linguine in a large pot of salted water until al dente, drain
• meanwhile in large deep skillet heat the olive oil. add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned -- about 1 1/2 minutes
• add water, then clams, cover and simmer until clams are open - about 5-8 minutes
• throw away the bad clams (the ones that do not open)
• add the linguine and then the chopped parsley to the skillet and season with pepper. Toss over moderately high heat until the pasta absorbs some of the juices -- about one minute
• eat!