GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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4 tuna steaks ,about 6 ounces each and 1-inch thick
Extra virgin olive oil for brushing Sea salt and freshly ground black pepper 1 tablespoon extra virgin olive oil 2 cloves garlic minced 1 cup diced fresh tomatoes 1 cup dry white wine 2/3 cup sliced firm green olives 1/4 cup capers, drained 1 1/2 tablespoons fresh lemon zest 2 tablespoons fresh lemon juice 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh parsley |
  1 - Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil.
2 - Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and cook for another couple of minutes. Add the wine and bring to a rapid boil for two minutes. Add all remaining ingredients except for the parsley and simmer uncovered for 5 minutes. Stir in the parsley and remove from heat.
3 - Sear the tuna steaks over high, direct heat for 1-2 minutes on each side.
4 - Serve the tuna steaks immediately topped with the sauce.
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                                         JUN 2019
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