Careme

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced)

  12 ounces, 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 2 tablespoons juice $2.00
• Extra-virgin olive oil

  3 tablespoons
• Sherry vinegar

  1 tablespoon
• Smoked paprika

  1½ teaspoons
• Kosher salt

  ¾ teaspoon
• Black pepper

  ¼ teaspoon

Instructions

1. Preheat a 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 2 tablespoons juice.
2. Whisk 2 tablespoons lemon juice, 1 tablespoon sherry vinegar, and 1 minced garlic clove in a large serving bowl; set the dressing aside.
3. Coat 12 ounces tuna with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; rest for 10 minutes, then grill for 3–4 minutes per side until the center reaches 145°F. Rest the grilled 12 ounces tuna for 5 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 both occasionally; cool for 3 minutes, cut off the corn kernels, chop the zucchini, and add both to the serving bowl.
5. Add 8 ounces chopped heirloom tomato, 2 ounces diced red onion, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, and 1 tablespoon olive oil to the serving bowl; toss with the grilled vegetables and dressing.
6. Divide the corn salad between 2 plates, slice the grilled 12 ounces tuna across the grain, and arrange half over each serving.