Yield: 6 servings. 1½ pounds fresh tuna steaks (ahi or yellowfin) 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon ground black pepper ⅓ cup mayonnaise Juice from 1 lemon
A Taste of the World in Jacksonville
After holding posts all over the map, military members and their families bring multicultural palates to North Carolina, seeking the flavors of former homes and past travels. In the Jacksonville area, local restaurants satisfy the demand for global cuisine around Camp Lejeune. Join us as we make a few delicious stops along the International Food Trail.