I can't tell you about a great dish without including some cooking direction- that would just be cruel. For tuna steaks there is nothing easier: remember to heat up the grill hot and don't cook too long: a couple minutes on each side for a total time of under ten minutes. Just until the outside is grilled and the inside is still a bit pink. Like all good steaks.

I used an Asian marinade that I bought ready-made and added some lemon pepper seasoning. You can use the fish marinade you like best. The tuna steaks were meltingly good that day and refrigerated they made a great salad ingredient the next.  I used fresh, never frozen steaks I bought at Sam's Club. They had a cooking demonstration with a lightly oiled pan-fry method sprinkled with one  of Tone's  seasoning combinations. So it can be cooked different ways, the secret to success simply being short time at high heat.

 It has been a great time to sit by a pool if you have one, which we don't...just saying. And the tomatoes are coming along in my garden. Fresh homegrown tomatoes- that says summer to me. I don't care how nice a red they look- you just can't get that same taste in store-bought tomatoes. Fresh tomatoes cut up and served cold are wonderful all through the season. I like to just douse them with a little Italian dressing for a quick sidedish, but just plain with some sea salt is as good. They have lycopene which is good for you.

Fresh veggies and fresh fruits are abundant during the summer and this is as good a time as any to increase your intake of healthy eating. Bon appetit.