A bright plate for warm evenings
Some nights want something light. Thick tomato slices, quickly seared tuna, red onion and a sharp mustard-lemon dressing — it eats like summer and takes fifteen minutes.
Salt the tomatoes first and let them sit. That ten-minute rest draws out their juice, which becomes half the dressing. Sear the tuna hot and fast, rosy in the middle, and slice against the grain.
From our grill to your table
Prefer the fire to do the work? Try the Seared Salmon Plate or the Charcoal Chicken Skewers — both travel beautifully.