The Boathouse Tuna Recipe

Fresh Albacore Tuna Loins ~ Cut Crossway into 1 & 1/2 Inch Medallion sections.

Wrap with a strip of bacon - around the edges ( similar to a tenderloin ) ~ secure with a toothpick

Then............dip in the following sauce.......Heavy on the Soy Sauce

Light on the Fresh Ground Ginger

Very Light on Lemon Juice

And Then...........Place on the BBQ on a Meduim Heat until golden brown on one side,

gently turn over and BBQ until done. Slice one Medalllion as a test ~ as soon as it looses the translucent color

in the center ~ It's Done! ( Don't Over Cook )

To compliment the meal ~ sticky rice & fresh pineapple basted with the soy/ginger sauce ( and BBQ'd on skewers )

ENJOY !!!!!!!!!!!!!

Dungeness Crab Sandwiches

4 Servings

3/4 pound Dungeness Crab meat
1 cup shredded cheddar cheese
1/2 cup finely chopped celery
2/3 cup chopped parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco pepper sauce
4 each English muffins *

Mix crabmeat, cheese, celery, and parsley. Combine mayonnaise, lemon, mustard, and Tabasco.

Toss crabmeat mixture with dressing. Split in half English muffins, spread mixture

 on muffins. Broil about 4 inches from heat for 4-5 minuets or until heated through. For appetizers, quarter muffins.

*sliced sourdough bread can be substituted for English muffins.

Amount Per Serving:
Calories 540
Calories from Fat 307
Percent Total Calories From:
Fat 57%; Protein 21%, Carbohydrates 22%

DUNGENESS CRAB ENCHILADAS
Enchiladas don't get any better than this!

INGREDIENTS: Serves 4-6
• 2 tablespoons olive oil
• 1 jalapeno pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 shallots, chopped
• 1/2-3/4 lb. Dungeness crab meat
• 1 teaspoon cumin
• 1 clove garlic, finely chopped
• Juice of 1 lime
• 1 doz corn tortillas
• 1/2 cup corn or vegetable oil
• 1 8 oz. can Rosarita brand enchilada sauce
• 8 oz. grated Monterey Jack cheese
• 2 oz. grated Tillamook cheese
• 1 2 oz. can sliced olives
• 1/2 cup scallions, sliced in thin rounds
• 1/4 cup Fresh cilantro, chopped
PREPARATION:
• Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and jalapenos until onions

 are translucent. Add garlic, cumin and lime juice. Let cool and stir in 1/2 of the Monterey Jack cheese and the crab. 

Heat enchilada sauce in a skillet and dip corn tortillas in sauce only long enough to soften.

 On a cutting board, fill each tortilla with the mixture, and roll up. 

Place the filled tortillas in a Teflon lined baking pan tightly side by side. 

Evenly pour the enchilada sauce over the tortillas. 

Sprinkle next with the remaining Monterey Jack cheese and the Tillamook Cheese. 

Garnish with the sliced scallions and olives. Bake in a 325 degree oven for 20 minutes.
Garnish with cilantro.