Loved the Tuna Bruschetta. I'm planning to do it for my family of 10 including myself, however I'll attempt it on the grill so as to keep kitchen clear. Will probably add hickory chips. Can't wait to try the chive oil and reduced Balsamic vinegar, that I'll do ahead. I'll make the French Bread myself, since 2# loaves are gone in this house as soon as they're made. May be able to do over this weekend, if my wife is off, calendar check. Depends esp. on availability of the tuna steaks. Looking forward to see Chef LaDuke on Food Network. Thanks for the email, Red Lobster. Paul
 

Thanks for the great note and good luck with the dish!! Watch the chips do not get it too smokey. Make sure to leave the grill open and get it nice and hot. It will allow you get better marks and cook better. Good Cooking!!
Chef LaDuke
 

Chef you look like a regular on the Food Network. Nice job. I will be posting a blog today on my Food For Thought blog about your Tuna Bruschetta. I really felt it was simple, fresh and seasonal.

Check it out when you get a chance!
 

Please give me the recipe for your biscuits????

I love the flavor and texture.

Thanks, CC
 

Just what I needed! We get lots of fresh tuna off the boats here in Puerto Rico. I can't wait to try this!
Thanks,
Kris Yeckley
Coralina Del Mar
 

I WOULD LIKE THE RECIPE FOR THE GEORGIA PEACH-BOURBON BBQ GLAZE FOR SHRIMP AND SCALLOP. THANK YOU