GRILLED TUNA AND STAR FRUIT SALAD
Ingredients:
4 servings
1.5 pounds fresh tuna, 1-inch thick, cut into 4 pieces
Mustard dressing (recipe follows)
2 star fruit, cut crosswise into ¼-inch thick slices
8 cups torn mixed lettuce
1 cucumber, peeled, halved lengthwise and thinly sliced
3 green onions, sliced
For the mustard dressing:
½ cup mayonnaise
1 tablespoon lime or lemon juice
1.5 teaspoons Dijon mustard
1.5 teaspoons chopped fresh dill
¼ teaspoon paprika
To make the dressing, combine the mayonnaise, lime juice, mustard, dill and paprika in a small bowl and mix well. Chill until ready to use. Makes about ½ cup.
Arrange tuna on lightly oiled grilling tray or broiler pan.
Brush dressing over the fish. Grill or broil, uncovered, for 5 minutes.
Turn fish and arrange star fruit alongside it on the grilling tray.
Brush fish and star fruit lightly with the dressing.
Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork.
Combine lettuce and cucumber in a large salad bowl.
Add the remaining dressing and toss to coat well. Divide salad evenly among four dinner plates. Place 1 piece of tuna on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.

GRILLED PINEAPPLE
Ingredients:
6 servings
1 large ripe pineapple, cored and peeled
3 tablespoons honey
1 tablespoon freshly squeezed lemon or lime juice
½ teaspoon freshly ground black pepper

Cut pineapple into quarters from top to bottom. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper.
 Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on grill and cook about 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface.

Note: Don't overcook, or the pineapple will turn mushy.

Remove from the grill and brush with glaze one more time before serving.

CORN-STUFFED YELLOW SQUASH
Ingredients:
6 servings
3 medium yellow crookneck squash, about 6 inches long
2 tablespoons butter
2 tablespoons chopped onion
2 tablespoons cut-up red pepper
2 tablespoons cut-up green pepper
1 (17 ounce) can whole kernel corn, drained
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
¾ cup finely shredded sharp cheddar cheese

Cook squash in small amount of boiling water, about 15 minutes or until just tender.

Drain, cut in half and scoop out seed.

Melt butter in skillet, add onion and cook a few minutes. Add remaining ingredients and stuff squash with mixture.

Arrange in shallow baking dish and bake at 375 degrees.