Grilled Tuna and Tempeh with Rosemary Vinaigrette

I've recently become obsessed with hiking. Perhaps it's the Appalachian trail only an hour from our doorstep, perhaps it's the inspirational fun of browsing at REI, perhaps it's the fabulous Georgia hiking websites I've recently discovered... Regardless, I have to admit that hiking, serious hiking, is not an appropriate sport for someone with a major hip injury. Hiking is not included in the boundaries of my doctors' instructions to "limit weight bearing on affected leg." Yet, somehow, all the circumstances conspiring against the idea of my tackling the mountains this year simply fuel my obsession all the more. This weekend, I officially decided: The sun is shining, the flowers are still in bloom, and I'm not just limiting myself to upper-body workouts any more - I'm lacing up my shoes and moving!

Ultimately, this weekend couldn't have been the more perfect combination of fitness and culinary fuel!

We fixed homemade mushroom and smoked cheddar pizzas... (Melinda's From Scratch Weekends, this is for you! :-)

We did indeed embark on a gloriously long Saturday hike through the woods... (which I'm paying for with major leg pain today, but it was worth it!!)

We invited our wonderful friends Emily and Aaron over for dinner...

and grilled tuna steaks!

Incredible, smokey, tangy, rich, flawlessly medium-rare, better than any restaurant, tuna steaks... Naturally, as they were based upon the Cooks Illustrated recipe! (I'm sensing a trend of Cooks Illustrated recipes on the weekends...) Our special twist, though, was to use the lovely vinaigrette marinade on some luscious grilled tempeh as well...

Even though Monday has now arrived, I still feel the energy of the weekend fueling me with happiness and enthusiasm for the adventures of the week... It's amazing how some time in the woods and sharing laughter with the ones you love solves everything, isn't it?

Grilled Tuna and Tempeh with Rosemary Vinaigrette
(Adapted from Cook's Illustrated)

3 T plus 1 tsp red wine vinegar
2 T Dijon mustard
1 T honey
2 T minced fresh rosemary
3/4 cup olive oil
6 tuna steaks, 6 oz each OR 6 large slices tempeh, each 1" thick

~ Whisk together the red wine vinegar, mustard, honey, and rosemary. Continuing to whisk, pour in the olive oil in a slow stream until the vinaigrette is nicely emulsified. Season to taste with salt and pepper.
~ Heat your grill to a a steady, medium flame. Coat the grill grates with canola oil.
~ Generously baste the tuna steaks or tempeh slices with the vinaigrette. Plate the tuna or tempeh on the grill, directly over the flame. Grill the tuna for 2 minutes on the first side, and 3 minutes on the second side, basting with additional vinaigrette occasionally. Grill the tempeh for 2 minutes on each side, basting with additional vinaigrette occasionally. Serve immediately!