OMG, it’s freakin hot in Toronto.  I love it.  But it’s making me sluggish so my cooking efforts have been very minimal… Salads and grilled meat are my bread and butter.  Even if you don’t normally like Tuna unless it’s rolled up in rice and seaweed, you will like this.  I promise.  Especially because you can use guacamole to dip it in…..guac makes everything better.  The gauc is highly recommended in this recipe because the tuna is spicy and the cool guac evens out the taste.  This recipe takes 5 minutes to prep and then goes on the grill for just a few minutes.  I served it with a side of grilled brocolini.

Ingredients (serves 2)
– 2 wild tuna steaks (6-8oz each or go bigger if you can handle it!!)
– 1 Tbsp paprika
– 1 tsp of each: ground mustard, garlic powder, ground nutmeg, allspice, ginger, cayenne pepper, tumeric, red pepper flakes, coriander 
– salt and pepper to taste
– 1 tbsp olive oil


  1. Mix spices together in a small bowl.
  2. Evenly distribute olive oil onto tuna steaks
  3. Rub the spice mix all over the steaks.
  4. Throw on the grill (med-high heat) for about 3 min / side.  If you prefer it more rare in the middle (which is how it’s supposed to be served), don’t leave it any longer.  Depending on how thick your steaks are, you may not need 3 min/side.
  5. Serve with a generous dollop of guacamole.
  6. Enjoy!

Fully-Primal Husband provided the following testimonial, “The rub is really good.  Good flavour.  Good crust.  I think i may have over-cooked it a bit….next time it should be more rare in the middle.”  Fully Primal Husband is the master of the grill.

Lately I’m a bit rhubarb crazy…they have beautiful stalks at the farmer’s market (for those in Toronto, I go to the Appletree Farmer’s Market) and I’ve been picking up a bunch every week along with grass-fed beef and other fresh veggies/fruits.  Rather than continually make my strawberry-rhubarb crisp, I wanted to see what else I could do with rhubarb and came up with this salad dressing.  FUN FACT: Rhubarb is actually a vegetable, not a fruit. I think it might have a bit of an identity crisis because most people assume it’s a fruit (or maybe just blond people like me).  The sweetness of the orange citrus compliments the tart flavour of the rhubard in this dressing.  You could use it with any meat or salad dish…I chose steak because I heart steak.

Ingredients (makes about 1 1/2 C of dressing)
– zest of 1/2 an orange
– juice of 1 orange
– 2 rhubarb stalks – chopped
– 1/4 C olive oil
– 1/4 C red wine vinegar
– fresh ground pepper
– pinch of sea salt

Salad – you could use anything…Be creative! Here is what I did (most of this was from the farmer’s market):
– a bunch of arugula
– 1 orange tomato (orange/yellow tomatoes are sweeter and less acidic vs red)
– 2 baby cucumbers – sliced
–  sautéed mushrooms and onions in olive oil, with a bit of parsley
– STEAK! I used a piece of grilled striploin (it was seasoned with a bit of salt and pepper)


  1.  In a small saucepan, heat 1/4 C of water until it simmers.
  2. Add the rhubarb to the saucepan and let it continue to simmer until the rhubarb gets mushy.  Add more water if it dries up too soon and the rhubarb isn’t cooking through.  
  3. Once rhubarb is all mushy, mix it around to get it to a sauce/pudding texture.  You can use a food processor, but I found I didn’t need it.  Leaving some chunks is OK too.
  4. In a small bowl,  mix the remaining salad dressing ingredients with the rhubarb.  Whisk thoroughly.  
  5. It’s best to refrigerate the dressing for an hour or so before using to allow the flavours to blend, but you don’t need to.  
  6. Assemble your salad and pour dressing over top.
  7. Save the extra dressing by refrigerating – it’ll last a couple days.
  8. Enjoy!

Semi-Primal Husband was away when I made this so I don’t have a testimonial from him.  I made him taste the dressing when he got home and he said, “it’s good.”

This is a super easy rub that spices up your boring steak.  I grilled up a big piece and ate it for breakfast all week…so yummy!  You end up with a sweet taste, but there is no sugar as per a typical jerk rub.

Ingredients (makes about 10 strips):
– 1 Lb flank steak
-½ Tbsp of: onion powder, garlic powder, allspice, coriander.
-1 Tbsp thyme
-1 tsp of: nutmeg, cinnamon, chili powder, cayenne pepper 
-3 Tbsp fresh lime juice 
-1 Tbsp olive oil 
-1 Tbsp tamari (wheat-free soy) 
-fresh ground pepper


  1. Combine all ingredients except steak in a bowl and mix thoroughly 
  2. Rub onto flank steak and marinate in a sealed bag in the fridge for a few hours or overnight 
  3. Bring flank steak out of the fridge for 30  minutes before grilling 
  4. Grill on high heat for 2-3 min per side (depending on thickness and how rare you want it.  Recommended: Medium-Rare) 
  5. Remove from grill – Tent the meat under foil and let it rest for 5 minutes 
  6. Slice into thin pieces (slice against the grain of the meat) and serve.