Careme

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced)

  12 ounces, fully thawed and patted dry $8.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Zucchini

  8 ounces $1.29
• Fresh Organic Heirloom Tomato

  8 ounces $3.49
• Jumbo Red Onions

  2 ounces $2.29
• Garlic

  1 clove $0.99
• Parsley

  2 tablespoons chopped $1.89
• Fresh Organic Lemon - Each

  1 lemon, yielding 1 teaspoon zest and 1 tablespoon juice $2.00
• Extra-virgin olive oil

  4 tablespoons
• Sherry vinegar

  2 teaspoons
• Smoked paprika

  1½ teaspoons
• Kosher salt

  1 teaspoon
• Black pepper

  ¼ teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F. Shuck 2 ears corn; cut 8 ounces zucchini lengthwise into ½-inch planks; chop 8 ounces heirloom tomato, finely dice 2 ounces red onion, mince 1 garlic clove, chop 2 tablespoons parsley, and zest and juice 1 lemon to obtain 1 teaspoon zest and 1 tablespoon juice.
2. Whisk 1 tablespoon lemon juice, 2 teaspoons sherry vinegar, 1 minced garlic clove, and ¼ teaspoon kosher salt together; slowly whisk in 2 tablespoons olive oil until emulsified, then set the vinaigrette aside.
3. Coat 12 ounces tuna with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; let stand for 10 minutes.
4. Coat 2 ears corn and 8 ounces zucchini with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and ¼ teaspoon kosher salt. Grill the 2 ears corn for 10–12 minutes and the 8 ounces zucchini for 6–8 minutes, turning occasionally; cool for 3 minutes, cut the kernels from the corn, chop the zucchini, and transfer both to a serving bowl.
5. Grill the seasoned 12 ounces tuna for 1–2 minutes per side, until deeply seared and 120–125°F in the center for medium-rare; rest for 5 minutes. For diners at increased risk of foodborne illness, cook the 12 ounces tuna to 145°F instead.
6. Add 8 ounces chopped heirloom tomato, 2 ounces diced red onion, 2 tablespoons chopped parsley, and 1 teaspoon lemon zest to the grilled vegetables; pour over all of the vinaigrette and toss gently.
7. Divide the corn salad between 2 plates, slice the rested 12 ounces tuna across the grain, and arrange half over each serving.