Bobby Flay the healthy summer BBQ

On his show food network Grill looks, takes out chef Bobby Flay grilling to the next level. And now in a new book of the same name, he tells you exactly how the ultimate Backyard Bash to throw - everything from the choice of the correct stove or grilling gear, lighting and tends to be, that the fire setting a menu where important information.

To give you a taste of what's inside, so was Grill master Flay beautiful enough for three share his lightest, leanest recipes from the book, which surely every cookout will impress guests. Read on, then whip out the picnic table - and invite your friends.

#1 RECIPE: GRILLED TUNA WITH CARMELIZED ONIONS, CINNAMON, AND MINT

Bobby says: "This is a fun tasting notes to play and is delicious served at room temperature."

MF says:Simply Prep alternative to red meat dishes, spicy tuna steaks are low in saturated fat, packing more heart-healthy Omega-3 fatty acids your body and brain needs.

Ingredients:

4 Tbsp canola oil2 large Spanish onions, halved and thinly sliced1 El SugarPinch of paprika flakes2 tuna steaks2 El fine cinnamon sticks¼ Cup red wine VinegarKosher salt and freshly ground black pepper4 (8-ounces) chopped fresh mint leaves

Instructions:

Heating enter 2 tablespoons oil in a large frying pan over medium heat. Add you the onions and sugar added and cook until they are soft, about 10 minutes. Add the red pepper flakes and cinnamon and continue stirring occasionally Cook, until light golden brown and Caramelized, about 30 minutes longer. Stir in a few tablespoons of water and vinegar and salt and pepper.Preheat your grill to high for direct grilling. brush the tuna on both sides with the remaining 2 Tablespoons oil and season with salt and pepper. Grill until golden brown, slightly charred and cooked to medium-rare, about 2 minutes per Seite.Entfernen you the tuna on a plate. Stir in the cinnamon sticks from the Onion Relish to discard and the Mint. Top the tuna with the pleasure. Allow 15 minutes before to serve at room temperature.

Is used: 4

On: Jicama radish salad & grilled mango

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