The Table: Menu; Tuna Steaks & Cherry Cobbler..

Marinated Tuna Steak


  • 1/4 Cup Orange Juice

  • 1/4 Cup Soy Sauce

  • 2 Tablespoons Olive Oil

  • 1 Tablespoon Lemon Juice

  • 2 Tablespoons Chopped Fresh Parsley

  • 1 Clove Garlic, Minced

  • 1/2 Teaspoon Chopped Fresh Oregano

  • 1/2 Teaspoon Ground Black Pepper

  • 4 (4 Ounce) Tuna Steaks


  1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

  2. Preheat grill for high heat.

  3. Lightly oil grill. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

  4. Serve with rice pilaf, pear and spinach salad and garlic bread.

Cherry Cream Cheese Cobbler


  • 1/2 Cup Butter, Melted

  • 1 Cup Half n’ Half

  • 1 Cup All-Purpose Flour

  • 1 Cup White Sugar

  • 2 Teaspoons Baking Powder

  • 1/2 Teaspoon Salt

  • 2 Cups Fresh Strawberry Halves

  • 1 (4 Ounce) Package Cream Cheese, Cut Into Small Pieces


  1. Preheat oven to 400 degrees F.

  2. Pour melted butter into the bottom of a 9×13-inch glass baking dish.

  3. Mix Half n’ Half, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange berries halves in a layer into the baking dish. Dot the berries with the cream cheese pieces.

  4. Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close