Alec Naman with Naman's Catering is grilling up a feast on Studio 10! Contact Naman's for your Easter dinner, corporate event, wedding, or any event needs.

Grilled Mahi w/ Sauteed Tomatoes & Spinach


  • 4 mahi mahi steaks, 6 ounces each
  • 2 teaspoon olive oil
  • 1 small purple onion, thinly sliced
  • 2 cloves garlic
  • salt and freshly ground pepper to taste
  • 2 large tomatoes, peeled, seeded and chopped
  • 1 pound fresh spinach
  • 2 fresh lemons, squeezed


Pat steaks dry, brush with 1 tsp olive oil, lemon juice, salt, pepper and grill over medium hot coals.

Use remaining 1 tsp of olive oil to coat the bottom of a skillet.

Sauté onion and garlic with salt and pepper until onion is translucent and garlic has begun to color.

Add tomatoes; cook until they begin to glisten.

Add spinach, tossing to blend.

Adjust salt and pepper and serve over the grilled fish.

Serves 4

Grilled Tuna Niçoise Salad


  • Vinaigrette:
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon fresh tarragon, chopped
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 3/4 cup olive oil
  • sea salt, to taste
  • ground pepper, to taste
  • Tuna:
  • 16 ounces fresh tuna steak
  • olive oil cooking spray
  • Salad:
  • 1/2 pound green beans, trimmed, blanched
  • 1½ pounds small new potatoes
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup pitted Niçoise olives
  • 1 cup cherry tomatoes, halved
  • 1 egg, hard boiled, peeled and quartered (optional)


In a small bowl, whisk together the vinegar, tarragon, Dijon and shallot.

Slowly whisk in olive oil. Add salt and pepper to taste. Marinate tuna for 30 minutes in 1/4 cup vinaigrette. Spray grill with olive oil cooking spray.

Preheat grill to medium heat. Grill tuna until cooked through, approximately 5–7 minutes on each side. Let tuna rest for 2 minutes. Slice tuna and set aside.

Blanch the green bean and dress with 1/8 cup vinaigrette. Boil the potatoes until tender, about 12 minutes, and dress with 1/4 cup vinaigrette.

To arrange salad on one large serving platter, place individual salad ingredients and tuna in separate mounds on the plate.

Drizzle with vinaigrette.

Serves 4 to 6

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