(Family Features) Over the past two years, home chefs have had time to explore new recipes, ingredients and cooking techniques, which is why it is no surprise dinner parties are, at long last, a way to celebrate together in 2022. Now is the perfect time to share your newfound skills with family and friends.

It can be easy to get caught up in hosting duties, but few hosts want to spend all their time in the kitchen when they could be enjoying a great meal. Gail Simmons, food expert and TV personality, has tips and tricks you can bookmark to help turn your dinner party from good to great.

Reach for Trusted, High-Quality Shortcuts: When entertaining, always use the best ingredients you can find that don’t require a lot of fuss, but still feel special. Made with premium cuts of hand-filleted, wild caught yellowfin and albacore tuna, a time-saving ingredient like Genova Premium Tuna is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Host a Themed Party: To host a fun and fresh Mediterranean-themed party this summer, decorate your table with blue and white patterned plates, delicate olive oil and vinegar bottles, cutting boards and fresh ingredients such as lemons and greenery instead of traditional centerpieces. When paired with a flavorful seafood recipe, like this Tuna Romesco Salad Board, your guests will feel like they’re enjoying the Mediterranean all summer long.

For more dinner party inspiration, visit GenovaSeafood.com.

Tuna Romesco Salad Board

Recipe courtesy of Gail Simmons on behalf of Genova Tuna
Servings: 4-6

Romesco:

• 3          large Roma tomatoes
• 1          roasted red pepper, skin removed and seeded (or from jar), coarsely chopped
• 1/3       cup roasted salted almonds
• 1          garlic clove, chopped
• 2          tablespoons sherry vinegar
• 1/4       teaspoon sweet smoked paprika
• 1/4       teaspoon red pepper flakes (optional)
• 1          teaspoon kosher salt
• 1/4       teaspoon freshly ground black pepper
• 1/4       cup extra-virgin olive oil

Tuna Board:

• 2          cans Genova Yellowfin Tuna in Olive Oil
• 1          tablespoon extra-virgin olive oil, divided
• 1          bunch scallions
• kosher salt, divided
• freshly ground black pepper, divided
• 1          zucchini, sliced 1/2-inch thick on bias
• 1          red bell pepper, sliced lengthwise into 1-inch pieces
• 1/2       cup roasted salted almonds
• 1/2       cup marinated artichokes, drained, patted dry and halved
• 1          bunch radishes, halved
• 1/2       cup green olives
• 1/2       cup black olives
• 4          ounces manchego cheese, sliced into triangles
• 2          tablespoons flat leaf parsley, chopped

1. To make romesco: Preheat broiler. Cover sheet pan with parchment paper or foil. Place tomatoes on sheet pan and broil until well charred on both sides, 2-4 minutes per side. Transfer tomatoes to bowl; cool slightly then remove skin, core, seed and coarsely chop.
2. In blender, combine tomatoes; roasted red pepper; almonds; garlic; vinegar; paprika; red pepper flakes, if using; salt; and pepper until chunky paste forms. With blender on high speed, slowly drizzle in oil, scraping down sides of blender as needed until mixture creates rustic texture. Transfer romesco to bowl and taste for seasoning. Let romesco sit covered at room temperature 1 hour.
3. To prepare board: In bowl, drain tuna; set aside. Set grill on medium-high heat and brush grates with 1 teaspoon olive oil. Grill scallions until charred and tender, about 4 minutes per side. Remove to large plate and season with salt and pepper. Toss zucchini and red pepper in olive oil then season with salt and pepper. Grill until charred and tender, about 3 minutes per side. Remove to same plate to cool slightly.
4. To assemble: With large spoon, scoop generous amount of romesco into center of board. Using back of spoon, spread romesco into circle with well in center. Gently pile tuna into well. Arrange zucchini, pepper, roasted almonds, artichokes, radishes, olives and cheese around romesco and tuna. Sprinkle tuna with chopped parsley before serving.

Source: Genova Tuna

(Family Features) When meals at home get stale and boring, adding some excitement back to family dinners can be as simple as a protein swap. Despite fish being a no-go for picky eaters in some families, there’s a flavorful solution for adding it to the menu in your home.

If you’re hoping to introduce kids (or a picky spouse) to fish for an at-home shakeup, try wrapping it with a flavorful favorite. This Bacon-Wrapped Halibut recipe calls for lightly seasoned fillets wrapped with all-natural bacon served alongside your favorite grains and vegetables – an easy yet tasty way to put seafood on the table.

Sourced from American Humane Certified family farmers that raise animals 100% crate-free with no antibiotics or added hormones, the Coleman Natural bacon in this 20-minute dish contains no artificial ingredients or preservatives so you can feel good about feeding your family better. Plus, with no sugar, it’s paleo-friendly and perfect for those looking to reduce sugar intake.

To find more family-friendly recipes, visit ColemanNatural.com/Recipes.

Watch video to see how to make this recipe!

Bacon-Wrapped Halibut

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

• 4          halibut fillets (6 ounces each), skin removed
• salt, to taste
• pepper, to taste
• 8          slices Coleman Natural Bacon
• 1          tablespoon canola oil
• cooked rice or other grain (optional)
• salad or other vegetable (optional)

1. Season halibut with salt and pepper, to taste, then wrap each fillet along shorter side with two bacon slices, tucking ends underneath to hold in place.
2. In large, nonstick skillet, heat oil over medium-high heat. Add fish and cook, turning once, until bacon is crisp, about 5 minutes on each side.
3. Serve fish with rice or salad.

Source: Coleman Natural Foods

(Family Features) Combine the best of both worlds this summer with an ethnic favorite straight off the grill. These Asian Carne Asada Tacos require less than half an hour of prep and cook time for a quick, easy family meal.

Skirt steak is marinated in a NAKANO Seasoned Rice Vinegar-based marinade for a unique, delicious flavor combination before hitting a hot grill then layering in tortillas with your desired garnishes.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Watch video to see how to make this recipe!

Asian Carne Asada Tacos

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6

• 1 1/2    pounds beef skirt steak
• 1/2       cup NAKANO Seasoned Rice Vinegar
• 2          tablespoons sugar
• 2          teaspoons sambal oelek (Asian chili garlic sauce)
• 1/2       teaspoon kosher salt
• 1/4       cup soy sauce
• 2          tablespoons olive oil
• 2          teaspoons ancho chili powder
• 1/2       teaspoon ground cumin

Pickled Onions:

• 1/4       cup water
• 1          medium red onion, halved, thinly sliced

• corn tortillas, warmed
• roasted tomato or tomatillo salsa
• cilantro sprigs
• sliced avocados
• thinly sliced radishes

1. Using fork, pierce steak at 1/2-inch intervals. In large bowl, whisk vinegar, sugar, sambal oelek and salt. Reserve 1/4 cup mixture for later use. Add soy sauce, oil, chili powder and cumin to remaining vinegar mixture. Add steak; turn to coat. Let stand 10 minutes to marinate.
2. To make pickled onions: In medium microwaveable bowl, combine water and reserved vinegar mixture. Microwave 2-3 minutes, or until hot. Add onions, submerging in vinegar mixture. Let stand at room temperature until cool.
3. Preheat grill to high heat. Grill steaks 1-2 minutes on each side, or until medium rare. Let stand 5 minutes before slicing against grain into thin strips.
4. Serve with tortillas, salsa, pickled onions, cilantro, avocado and radishes.

Source: Nakano