A light and tasty dinner on a warm summer evening.
Lemon pepper seasoning
Salt
EVOO
Mixed green salad
Sliced red bell pepper
Shelled edamame
Chopped cucumber
Vinaigrette dressing
Lentil salad
Heat grill or pan to high heat. Brush tuna with EVOO and season with lemon pepper and salt. Over high heat, grill tuna for 2-3 minutes on each side, depending on thickness you might want to reduce or increase heat.
Prepare salad by starting with a bed of greens and top with veggies; drizzle with vinaigrette dressing. Add lentil salad and top with sliced, seared tuna.
Note: I just happened to have some lentil salad on hand so I threw it into the dish. I felt it added a little more substance so I’m not sure how much it really “matches” the dish.
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