Rosedale Diet Recipes ■^225- Mix the marinade ingredients.
- Rinse the tuna steaks, pat dry with paper towels, and place in a glass
baking dish, skin side up.- Pour the marinade over the tuna and refrigerate for 1 hour.
- Preheat the grill.
- Roast the walnuts in a cast-iron skillet until they sizzle, and let cool
on a large plate.- Cut the cucumber in half lengthwise and chop into thin half-moons.
- Place the lettuce in a salad bowl with the cucumber, walnuts, en-
dive, and dulse.- Mix the vinaigrette and toss with the salad just before serving.
- Grill the tuna for 5 minutes on each side or until done, save one piece
for lunch tomorrow, and divide the other into two portions for tonight.■ ■ ■ (^) AVOCADO AND SMOKED
SALMON TOASTS
Serve this for an elegant brunch or afternoon tea! The delicate flavor of
avocado paired with savory smoked salmon is quite delicious.
SERVES 2
1 ripe avocado
1 garlic clove, chopped
1 tablespoon fresh lemon juice
1 teaspoon flax oil
(^1) ⁄ 4 cup chopped fresh cilantro
6 ounces smoked salmon
2 pieces “Manna from Heaven” bread
- Cut the avocado in half, remove the pit and, using your thumbs, re-
move the avocado from its skin and place in a food processor.- Add the garlic to the processor with the lemon juice, flax oil, and
cilantro, and blend.