Bobby Flay's Healthy Summer BBQ

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On his Food Network show, Barbecue Addiction, chef Bobby Flay takes outdoor grilling to the next level. And now, in a brand new book of the same name, he's telling you exactly how to throw the ultimate backyard bash—everything from choosing the right cooker or grilling gear, to lighting and tending the fire, to fixing a menu where details matter.

So to give you a taste of what's inside, grillmaster Flay was nice enough to share three of his lightest and leanest recipes from the book, which will surely impress any cookout guest. Read on, then whip out the picnic table—and invite your friends over.

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

Bobby Says: “This one is a fun play of sweet-and-sour notes and is delicious served at room temperature.”

MF Says: An easy-prep alternative to red meat mains, flavorful tuna steaks are low in saturated fat, packing more of the heart-healthy omega-3s your body and brain needs.

Ingredients:

4 tbsp canola oil2 large Spanish onions, halved and thinly sliced1 tbsp sugarPinch of red pepper flakes2 cinnamon sticks¼ cup red wine vinegarKosher salt and freshly ground black pepper4 (8-ounce) tuna steaks2 tbsp finely chopped fresh mint leaves

Instructions:

Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onions and sugar and cook until soft, about 10 minutes. Add the red pepper flakes and cinnamon and continue cooking, stirring occasionally, until lightly golden brown and caramelized, about 30 minutes longer. Stir in the vinegar and a few tablespoons water and season with salt and pepper.Heat 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 side.Remove the tuna to a platter. Discard the cinnamon sticks from the onion relish and stir in the mint. Top the tuna with the relish. Let sit at room temperature for about 15 minutes before serving.

Serves: 4

NEXT: Jicama Radish Salad & Grilled Mango

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