seared tuna with tomato lemon salsa

     Here is the perfect summer supper... no stove, no oven needed. Simply a grill, outside or in. Farm stand tomatoes are plentiful and your local fish market should stock local, wild-caught fish.

     This recipe is one of my family's favorites and a frequent menu staple throughout the summer months when tomatoes are at their peak! Try using a combination of colors or sizes of tomatoes, such as red, orange, yellow or purple heirloom for a more vibrant presentation.
     My peeps eat so much of the tomato salsa, I have to double this part of the recipe. They will eat it on salad for several days afterward, if any remains. They also like it with tortilla chips.  

     The vinaigrette recipe can be used to marinate chicken breasts, or can top a turkey or veggie burger jazzed up with sauteed shallots and a dollop of rich goat cheese.

Lemon Vinaigrette and Marinade:

Ingredients
1/2 cup lemon juice, approx. 3 lemons

2 T. honey

zest of 3 lemons
2 shallots, minced
2 garlic cloves, minced or pressed

1 cup evoo (extra virgin olive oil)

kosher salt

freshly ground pepper

Directions
Whisk together all ingredients in small bowl or shake up in mason jar w/ tight fitting lid. Set aside. Any remaining dressing can be stored in refrigerator. Genuine, good olive oil will solidify, so bring to room temperature before serving.

Grilled Tuna:

Ingredients
4 small, ahi tuna steaks
few fresh oregano leaves
1/2 c. lemon vinaigrette

Directions
Take 1/2 cup of the lemon vinaigrette and add some fresh oregano leaves. Pour over tuna steaks in a shallow, non-metal baking dish or in gallon-sized plastic zipper bag set into a bowl. Make sure tuna is well coated with marinade. Set into refrigerator for around 30 minutes. Meanwhile, make the tomato salsa.

After thirty minutes or so, heat grill on high heat. Remove tuna from dish or bag, discarding marinade. Sear on high heat, 1-2 minutes on each side. Meat will be a beautiful pink hue on inside.  
Forget about cooking it well done... It will NOT be the same. The longer you grill it, the stronger the fishy tastes will be. Remember, this blog is about being BRAVE in the kitchen, so try it a little rarer than you normally would.

Tomato Salsa

Ingredients
6 large tomatoes, diced.

1 cup lemon vinaigrette

a few more leaves of fresh oregano

salt and pepper to taste

Directions
Mix together, add salt and lots of pepper. Set aside.

Assembly Instructions:
Baby Greens of choice... First and foremost rule: NO iceberg! (I'm working on a logo with a red circle and line through a head of iceberg lettuce! Haha.) No, really. I'm not joking... No iceberg. It has absolutely no food value.
Try something dark and full of nutrients... the darker the leaf, the better it is for you.  If you are afraid of dark, leafy things, try a pre-packaged blend from the store. Here is a list of possible candidates for your salad makeover:
Arugula (also known as Rocket)
Butter
Bibb
Red Leaf, oak leaf
Romaine (hey, you've heard of that!)
Spinach (my fave)
Baby Kale
Mache'
Place salad greens on large, individual plates. Top each salad with a tuna steak. You can sliced the fish first, if you wish. This displays the pretty pink insides of the tuna, a beautiful contrast to the green leaves and the brightly colored red, orange or yellow tomatoes. Gorgeous!
Spoon the lovely fresh Tomato Salsa over the whole thing. Stand back and admire your creation, now... because once everyone tastes it, it will disappear in a flash.

     Serve with crusty bread or bruschetta you've sliced, grilled and rubbed with a raw clove of garlic... You'll need it to mop up every little drop of this lovely vinaigrette! Bon Appetit, Y'all!