Summer Fun in the Sun

I could very easily plan my meals week to week without ever changing the menu, as long as it includes Mexican, Greek lamb burgers, and seared tuna. Everything else comes and goes, but those are my staples. The lamb burgers can be made with goat cheese or feta. The Mexican can be fish tacos, tofu taco salad, or pork burritos. And the seared tuna must have peppercorn crust with sesame soy dressing. 

Summertime always leads to a few additional ingredients lingering in our kitchen on a regular basis. Avocado of course being one of them; sliced on a sandwich, chopped in a salad, or mashed for a taco. And tomato being another. Who doesn't love a fresh tomato mozzarella salad with basil? Classic. What are some of your go-to dishes for summer or year-round?

My go-to tuna salad recipe:

1-lb. fresh wild-caught tuna
1 Tbs fresh ground black pepper
1 Tbs sesame oil
1 avocado, ripe
1 seedless cucumber
1/4 lb. French green beans
1/4 lb. wax beans
1/4 C sea salt
Baby greens or arugula
Dressing:
1/3 C low sodium soy sauce
1/3 C olive oil
2 Tbs sesame oil
1 lemon, juiced


Sprinkle tuna with pepper evenly all over. Preheat stainless fry pan on high until smoking. Add sesame oil and immediately add tuna. Let cook for 30-seconds to 1 minute on first side. Turn over and repeat. Remove from pan and let cool. Put aside in fridge until ready to serve.


Prepare ice bath by combining ice and water in equal proportions in large bowl with colander set inside. Bring 6 cups of water to a boil. Add salt to water and blanche for 2-3 minutes until tender. Remove and place in ice bath. Drain and set aside in fridge. 


Dice avocado and cucumber. Set aside.


Whisk soy sauce, olive oil, sesame oil and lemon juice together until emulsified. Combine greens, avocado, and cucumber with dressing.


Slice tuna thinly and top salad. Serves 2.