CSA Week 9 (7/30/14)

Our last summer pick-up... teacher in-service starts NEXT week for us in East Tennessee (at least in my county). And we enjoyed our day immensely complete with another trolley ride through downtown and fun times with friends.

• 1 box assorted tomatoes
• 1 bag onions
• 1 bunch orange carrots with tops
• 1 bag assorted summer squash (1 8-ball zucchini, 1 pattypan squash, and 1 yellow squash)
• 1 head lettuce
• 1 bag assorted hot peppers
• 1 acorn squash
• 1 bag potatoes (not pictured because I gave them to a neighbor on my way home--we still had some from last week!)
• 1 big bag green beans

Yellow Squash Casserole with Almonds

So many people I know these days are gluten-free, low-carb, or something similar. This casserole is delicious and very similar to classic squash casserole, but it uses both raw and roasted almonds to achieve the effect given by crackers in the original. I left my squash pieces a little larger and didn't cook them until mushy, so this casserole has more texture over all--which seemed to go over well when I served it (similar to the Microwave Squasherole already on full tummies). I also used all sorts of different summer squash since I had an assortment from the Colvins (the onions and garlic were from them, too!). I'm sure you could mix in some zucchini as well. I thought the mixture looked too runny before baking, so I added in some green beans. The casserole thickens up a lot when it cooks, so the green beans probably weren't necessary. (sorry for the poor picture quality below!)

Squash Casserole with Almonds
~adapted from this recipe on allrecipes

• 2 T. olive oil
• 2 t. butter
• 2 small onions, chopped
• 4 cloves garlic, minced
• 8 c. chopped yellow squash*
• 2 t. kosher salt
• 1 t. pepper
• 2/3 c. finely chopped/coarsely ground raw almonds
• 2 c. shredded Monterey Jack cheese (can also use Colby Jack)
• 1/2 c. plain yogurt
• 1/2 c. milk (can use whipping cream instead of milk and/or yogurt)
• 4 eggs
• 1/3 c. chopped roasted, salted almonds

1. Heat butter and olive oil in large skillet over medium-high heat. Cook onions and garlic in hot oil until softened, about 3 minutes. Add squash and salt and pepper and stir. Cover and cook until squash is softened, stirring occasionally (about 5 minutes). 
2. Meanwhile, mix raw almonds and half the cheese in a small bowl. Add to cooked squash mixture. Whisk dairy and eggs together and add to squash mixture. Pour squash mixture into greased 13x9-inch casserole. Top with remaining cheese and roasted almonds.
3. Bake at 400 degrees for 25-30 minutes or until hot and bubbly. Casserole can be assembled ahead of time and baked before dinner--it may need extra time if it's very cold.

~Serves 10-12

Frittata with Leftover Greens

Greens are often hard for CSA newbies to use up. Leftover cooked greens rarely beckon to someone as comfort food (unless that someone is like me and has grown to love certain kinds of greens!). This frittata recipe is a great option for odds and ends of leftover cooked greens as well as those greens you're still, um, "learning to love." (Swiss chard, I'm lookin' at you!) You can certainly cook some up just for this recipe, but do keep it in mind the next time you have leftovers. I used Swiss chard from the Colvins (and onions and grape tomatoes from my box, too!).

Frittata with Leftover Greens
~from allrecipes

• 5 eggs
• 2 egg whites (or 1 additional whole egg)
• 2 T. chopped fresh parsley
• 1/4 t. salt
• 1/4 t. pepper
• 1 T. olive oil
• 1 c. chopped onion
• 1/4 t. salt
• 1/4 t. pepper
• 1/4 c. halved grape tomatoes
• 1 c. cooked Swiss chard or spinach (thawed if frozen)
• 1/4 c. grated Parmesan

1. Preheat oven broiler. Mix eggs and first salt and pepper amounts and parsley. Whisk until completely blended together.
2. Saute onion in olive oil until soft (5 minutes). Make sure to use a broiler-safe large skillet (10 inches or so). Add remaining salt and pepper and tomatoes. Saute for another minute. Add greens and cook until heated through. 
3. Pour egg mixture over, cover, and cook for a few minutes until mostly cooked.
4. Sprinkle cheese on top and cook under broiler for 2 minutes or until top is fully cooked and cheese has begun to brown.

~Serves 3-4

CSA Week 8 (7/23/14)

I normally post my "haul" the day I receive it, but my day was so busy I didn't have time! My kids were at my mother-in-law's, so like any sane mom, I packed my day with kid-free errands. I was a machine... a machine, I tell you: clothes shopping, school supply shopping, library, post office, Farmer's Market, neighbor's house--all by 3:00 (when my conference call with my book group started)! I showed up at the market 5 minutes after the market officially closes. It's on these kinds of days that I start to wonder, "Is it worth it?" Grabbing a few vegetables when I was at the grocery earlier for milk/eggs/etc. would be easier in many ways. But when you know your farmer, it's more than just a shopping trip. Other vendors were putting their tents down, but Isaac was still set up and smiling! The Lord must have nudged him that I needed a little extra encouragement after my harried day because he threw a few extras into my box. There was 1 bunch of kale lingering that no one had bought, so in the box it went. Extra tomatoes went in the box (while I talked up the yellow tomatoes to a customer who had stopped by) along with some extra lettuce. Thanks for making my day, Isaac (and Colvins)!

So, this picture and list reflect a bit of a different box than most will receive (the cantaloupe just graces mid-week shares). It was a cloudy day, and I was in a hurry--so the picture is less than stellar. But here's the list:

• 1 bag of red-skinned potatoes
• 1 quart box of red and yellow tomatoes (plus some extras)
• 2 summer squash
• 1 bunch Swiss chard (plus some extra kale!)
• 1 head Romaine lettuce (plus an extra)
• 1 bag onions
• 1 big bulb garlic
• 1 small cantaloupe (mid-week shares only)
• 1 bunch white carrots with tops (they're in the back left of the picture)

Cookbook Review: The VB6 Cookbook

The VB6 Cookbook
Mark Bittman
Clarkson Potter, 2014


Some of you will think I'm off my rocker just to mention a cookbook with "vegan" in the title. But I've learned over the past few years that vegan cookbooks often are great sources for vegetable-heavy recipes (seems obvious, doesn't it?). When you eat lots of vegetables (like we do), you don't need or want every dish covered in cheese, butter, and the like. Sure, they taste good. But ultimately, that's not good for you, and you also will end up eating fewer vegetables because the heavier sauces fill you up.

Enter the VB6 plan: Mark Bittman's way to eat less meat. Essentially, you pick a meal of the day to eat a moderate amount of animal protein and abstain the rest of the day. For him, that's dinner, hence the title (which means Vegan Before 6:00). He wrote an entire book on the subject that is quite interesting (he wrote a similar book called Food Matters a few years ago that some of you may be familiar with). I read the VB6 book and decided to give it a whirl just for kicks. Amazingly, some health problems I had started to clear up. I've since come to the conclusion that that was due largely to my increased consumption of whole grains and lots of produce rather than eliminating most animal products. I'm no health professional, so who knows.

When I had the chance to review The VB6 Cookbook, I jumped at it. I'm a book reviewer in my other life, and I love getting books from publishers to review. Unfortunately, this cookbook is not as good as I'd hoped it would be. In the VB6 book, Bittman lays out a fairly approachable way of eating, mentioning very do-able breakfasts and snacks. In The VB6 Cookbook, however, many of the recipes seem a bit odd or out of reach for the average home cook in terms of simple appeal. There is also a 28-day meal plan demonstrating how to make the plan work. I've seen similar schedules in other "diet" cookbooks, and this one falls prey to the same pitfalls: every single meal in a given week is different. No one I know cooks (yes, cooks!) a different breakfast AND lunch each day of the week. For a change in eating habits to work, it must be easily accessible to the average person who is probably feeding a family on the side and/or going to work and/or has other commitments. A few repeats (perhaps the same breakfast every other day for one week) would make this far more doable, especially if someone is making slightly different meals for the rest of the family at the same time.

I've tried a handful of recipes from the book. Some of them were too big a change for my family to embrace (bulgur for breakfast, anyone?). And some were delicious. There is one delicious smoothie recipe in particular that I plan to put on this blog! Oh, and a quinoa salad recipe.....

The book is well organized. Like many of his other cookbooks, Bittman gives many substitutions and variations for the recipes--always a plus. He also includes many helpful charts for vegetables, grains, and beans; these charts show how to cook the ingredient, what it works well with or in, and similar types of information. If you're new to cooking whole grains, beans, and vegetables, this kind of information is very helpful. If you own several of Bittman's other cookbooks already, you will already have access to much of this information (although I'll admit it's prettier and easier to navigate in The VB6 Cookbook.)

All in all, definitely a library checkout to test drive before you buy.

For more information, check out the following:

• Read Chapter One (a great resource!)
• More About Mark Bittman (his bio and other books)

"I received this book for free from Blogging for Booksfor this review."

Citrus-Asian Slaw

Another slaw recipe from Weight Watchers that is delicious and uses up our CSA veggies nicely. Yes, this is the same picture of produce from my last slaw recipe, but I promise the resulting taste is different. Bonus: this recipe also uses jalapeños AND it specifically calls for radishes (which I added in extra to the last recipe). Add some sliced chicken or cooked shrimp on top for a crunchy salad lunch!

Citrus-Asian Slaw
~Weight Watchers

• 2 c. shredded carrots (white or orange)
• 2 c. shredded cabbage (red or green)
• 1 c. sliced fresh radishes (or less--use what you have!)
• 1 c. jicama, shredded or cut into matchsticks (cucumber makes a fantastic sub)
• 1/3 c. minced scallions or red onion (or even white!)
• 3 T. minced leaves--this is a lot, so leave out if you're not a mint fan
• 2 jalapeños, seeded and minced (or other hot peppers)
• 2 T. orange marmalade
• 4 t. rice wine vinegar
• 2 t. toasted sesame oil
• 2 T. sesame seeds, toasted

1. Combine carrots through jalapeños. 
2. Combine marmalade through seeds. Pour dressing over slaw mix.
3. Eat right away or store up to a few hours (cabbage will soften slightly as it sits--which might make this more appealing to tentative cabbage eaters).

~Serves 4-6 as a side dish; 2-3 as a main topped with chicken/shrimp

CSA Week ?? (7/16/14)

I've been the poster child for absent-mindedness this summer.... evidenced in part by the fact that I totally don't care. Hence I have no idea what "week" we're on. And were it not for the fact that my children faithfully remind me that it's market day, well, I'd probably forget to pick up the veggies at all! Not because we don't enjoy them, but because I've been blissfully unaware of the day of the week for most of the summer.

And today, we decided to park farther away and ride our city's very fun free trolley closer to the town square with some friends. All had a blast, and my empty CSA box to trade in for this week's full box is still enjoying its ride. Thankfully, I left the empty box and not the full one (and didn't leave any children, either)! And thankfully, Isaac was nice enough not to hold that against me :-). [Side note: our first year, we picked up our veggies downtown from Adam Colvin. The next two years, we picked them up at a park near our house from Caleb Colvin (the boy in line after Adam). This year, we're picking up our veggies downtown again from Isaac--the next one down. And, for those of you who aren't part of our CSA, I'm pleased to announce that Adam just got engage over July 4th... We feel a teensy bit like part of the family, so Congratulations, Adam!!]

It feels more like early fall than summer today, but our produce is nice and summery (except for those gorgeous greens--how can the Colvins manage those in July?!).

• 1 bag onions
• 1 bag red-skinned potatoes
• 1 bag assorted yellow squash (um, Squash Casserole anyone?!)
• 1 quart box tomatoes
• 1 pint box grape tomatoes (and these have been amazing, folks)
• 1 small bag assorted chili peppers
• 1 head Romaine lettuce*
• 1 bunch kale
• 1 bunch white carrots with tops

Farmer's Market Slaw

Slaw is basically cabbage salad. And this particular recipe's original title is... "Health Salad." I don't know about you, but that original title is completely uninspiring. Like it's trying to turn away any less-than-sure salad eaters. But this slaw (it's really a slaw) is delicious. The dressing is faintly sweet, and, due to the minimal oil content, this slaw is far lower in calories than many slaws gracing summer picnic tables. Even better, there are no ingredients in this that can't sit out safely on a picnic table for a while (unlike mayo-based dressings). The recipe is flexible; use the veggies you have on hand as long as there's some cabbage (and all of mine came in my CSA basket this week! I could have used white onion from the basket, but I had some red already cut so I went with that. I also subbed in some radishes instead of the bell pepper). Pull out that food processor and let it earn its keep (I had my carrots ready to go before I remembered to take the picture!). Recipe doubles just fine.

One final note: this is definitely better when made ahead and allowed to marinate a bit in the fridge (a few hours). If you're adding in cherry tomatoes, like I did (since I had them in my CSA basket and they were so pretty!), make sure you add them right before serving. Tomatoes get mushy in the fridge.

Farmer's Market Slaw
~"Health Salad" from Weight Watchers

• 4 c. shredded cabbage
• 1/2 medium cucumber, seeded if desired, and thinly sliced*
• 1 medium carrot, shredded*
• 1/4 thinly sliced red onion
• 1 clove garlic, minced
• 1 medium green pepper, thinly sliced 
• 1/2 t. salt
• 1/2 t. pepper
• 2 1/2 T. sugar
• 2 1/2 T. apple cider vinegar
• 1 T. olive oil
• 1 T. water
• 1 T. fresh dill or 1 t. dried

1. Combine cabbage through bell pepper in a large bowl.
2. Combine salt through dill and pour over slaw mix. Toss well. Chill for a couple of hours before serving.

~Serves 12-16

Rich People Problems

First of all, let me say that I don't usually identify myself with "the rich." (And certainly not, "the rich and famous.")

But today, I was really struck by all my "rich people problems." Consider:

We were out--completely out--of milk, eggs, bread, fresh fruit. ACK! What in the world do we eat for breakfast? for lunch? Grocery is now on the "urgent-must-do-today" list. And yet, here's what we could have eaten...just off the top of my head and working from what we still had on hand:

• smoothie with yogurt and some frozen fruit (which we actually did eat for breakfast)
• oatmeal cooked with water (which we also ate)
• cooked grains with dried fruit (I have rice, oats, farro, bulgur, ...)
• potatoes with vegetables
• cheese and crackers for lunch
• peanut butter and crackers for lunch
• fresh vegetables for any meal
• cheese quesadillas for any meal
• noodles with butter and salt and cheese on top 

For dinner, I had several options since I had chicken and sausage in the freezer, several bags of dried beans/lentils in the cupboard, the aforementioned grains, cans of tomatoes, some pasta, some fresh AND frozen vegetables, chicken stock, .... 

In short, if we were willing to be a little untraditional for our breakfasts for a few days, we could have eaten well on what was in the house. Not to mention my steady supply of fresh vegetables every week (admittedly, I'm bartering blogging services for these--but that implies that I have the time and means to blog--still a rich person's situation.)

Despite this abundance, in middle class American rich people fashion, we went to not just one, not just two, but three grocery stores. Why? Well, because I got better prices/quality on certain things at certain stores... duh! But consider:

• the transportation I had to each of these stores (implying bus fare, working car with gas, etc.)
• the time I had to do this (admittedly, I am NOT a marathon shopper and these went fairly quickly... still....)
• the money I had to do this: good prices are still prices and still reflect money I was planning to spend
• the store options: I have enough stores near me to be picky on where I go--and all of them carry abundant groceries including lots of fresh ingredients
• the storage space at my house: to bring home a week's worth (or more) of groceries, many of which require refrigeration or at least air conditioning in order to stay fresh for more than a day or two, means that I have a big enough house/electricity/etc. 
• the supplies I had on hand: for me to be able to get those good prices on random ingredients also meant that I had enough ingredients on hand (i.e. chicken, etc.) that I could afford to buy a few things we're not necessarily planning to eat up this week. And that I could afford to buy a lot of fresh fruit. A LOT, I tell you. It's almost embarrassing how much. I should confess that there are more peaches than the ones reflected in the picture above. What can I say? Those SC peaches are amazing.

So, yes, I believe we're definitely in the rich people camp when compared to most of the world. And in light of that, I chose not to complain about hauling in bags of groceries in the heat, about driving to a grocery store, about the rising cost of groceries. Prices may be going up, but we are still far better off than so many. 

CSA Week ?? (7/9/14)

The kids and I persevered through a monsoon to get our veggies this week. Thankfully, the rain lessened once we parked and started walking to the square. Still… another cloudy day picture and, since I have no photo studio, the picture is a bit lacking. The produce isn't, though!

A feast in a box:

• bag hot peppers
• box of lovely yellow and red tomatoes
• box of perfect little red cherry tomatoes
• 1 bag red potatoes
• 1 bag white onions
• 1 head romaine lettuce (which had these two little friends on it)
  
• 1 small head cabbage--really, this is the perfect size cabbage. Have you ever bought a head of cabbage to shred for slaw and watched it multiply like crazy?!
• 1 bunch kale
• 1 cucumber
• 1 bunch carrots with tops! (yes, the tops are edible--they're kind of like parsley)

Mmmmm…. what to fix with these gems? Some possibilities:

• Salsa! 
• Salad!
• Slaw!
• Stir fry! (stir fried cabbage is amazing….)
• Home Fries or potato salad or mashed potatoes or roasted potatoes--oh, the potato possibilities are endless, aren't they? Especially when you have some onions along with them.

Kitchen Sink Recipes

Every chef needs a few "back pocket" recipes he or she can whip out and produce at the last minute. The ones you keep pantry supplies on hand for or the recipes you could make in your sleep (even if it's just boxed noodles and jarred pasta sauce.)

The CSA shareholder and the gardener need "Kitchen Sink" Recipes, too: recipes where you can put everything in but the kitchen sink, vegetable-wise. Val Colvin, the Farmer's Wife, gave a nod to my pizza-making in this vein, and I thought I'd share some of my favorite Kitchen Sink Recipes here. This is my go to list of meal ideas for my CSA basket. While I post one-two recipes each week that are a little "fancier" or more exotic as ideas for folks to use when contemplating their weekly harvest/haul, the ones below are far more regular features for us:

Stir-Fry: always an option with rice or noodles, with or without meat. Basic preparation tips: chop/slice veggies in similar sizes for even cooking. Start longer cooking veggies first (onions, cabbage, broccoli, roots in general (carrots, kohlrabi, etc)). Then do medium cooking veggies (peppers, beans, etc.). End with shortest cooking times (summer squash, peas, etc.). I usually use my Basic Stir Fry as a base and just change up sauces as I feel like it (BiBimBap is a nice variation, and Trader Joe's makes a great Teriyaki sauce--Soyaki--for when I'm in a hurry)

Pizza: YES! We put anything and everything on a pizza crust, with or without tomato sauce. Longer cooking veggies benefit from blanching first (potatoes, etc.) unless they're sliced VERY thin. Super short-cooking veggies benefit from pre-baking the crust slightly (i.e. lettuces). Check out the pizza category in the side bar for some possibilities.

Roasted Veggies: I eat these for any meal of the day. Yum yum yum. As with stir-fries, make sure everything is cut in similar sized pieces. Toss with olive oil and salt and pepper.  Roast for 15-30 minutes or until veggies are done to your liking. Stir every 5-10. If you have a mixture of short and long cooking times, just start the longer ones first and add in the shorter ones halfway through. We roast at 400-425 degrees usually, but it's very flexible--if I have something else in the oven, I'll adjust the temperature accordingly. Favorites for this: potatoes, sweet potatoes, turnips, kohlrabi, onions, peppers, broccoli florets (add in halfway through), carrots, tomatoes (keep separate if you don't want their juice over everything else), summer squash, green beans, …. Leftovers can be topped with a fried egg for breakfast, folded into a wrap or used in a salad for lunch, or simply reheated and enjoyed anytime of the day. Grilled veggies are a similar option.

Wraps/Quesadillas: Saute some sliced bell peppers, onions, summer squash and throw 'em in your next tortilla. Use leftover roasted veggies, cooked greens, you name it--it can all go in a wrap or quesadilla or burrito.

Veggie Sandwiches: Anything that can be eaten raw goes into these. Sliced or shredded: carrots, bell peppers, kohlrabi, radishes, lettuces, greens, tomatoes, broccoli, summer squash, onions, ….

Salad: (duh) There's more than meets the eye here. Of course, we think of lettuce salads topped with the usual suspects: tomatoes and cucumbers. But don't forget that the Mediterranean, for instance, often eats a salad of tomatoes, bell peppers and cucumbers sans lettuce. And slaw is just cabbage salad. Other root veggies (kohlrabi and turnips, for example) can be shredded and used for slaw just like cabbage. Kale is delicious in a salad. In the Mediterranean, cooked greens are eaten cold with a drizzle of oil and vinegar as a salad. I often just eat a tomato or cucumber sliced with salt and pepper.

Quiche: We've camouflaged put lots of things in a cheesy, custardy egg base…. summer squash, greens, and nearly anything else (we've not tried root vegetables this way).

Ethnic: If you're trying to disguise the taste/texture of a vegetable you're learning to like, strong ethnic flavors can go a long way. We're curry fans, and curry dishes have helped us learn to like mustard greens, cauliflower, and turnips in particular. Salsa camouflages the blander tastes of summer squash, milder cooked greens, and the like--you can sneak them into burritos and enchiladas easily. Lasagna or manicotti is a good vehicle for cooked veggies, too. And, of course, stir fries full of familiar veggies can help hide one or two surprises.

CSA Week 4 (July 2, 2014)

First, let me register shock that is already July. JULY, PEOPLE. That means I have ONE MONTH until school starts. I plan to enjoy it to the fullest….

Next, Isaac told me that the greens I wasn't sure about last week were collards. I was planning to cook them like collards anyway, and this week I have some kohlrabies with tops (THANKS Colvins!), so I'll add those in, too and make a big mess o' greens. Mmmm….

Today we got a basket that I immediately had plans for. In fact, everything but the radishes themselves are already on my mental menu. I plan to post a zucchini recipe this coming week that is delicious and a change of pace even though we didn't get zucchini in our boxes. I'm confident we will get them again at some point and they had some beauties at the booth you can pick up if you want to try it.

Here's today's haul (sorry for the less than stellar picture):

• small head of cauliflower
• 1 bag new potatoes (about a pound)
• 1 bag green beans
• 1 bunch radishes with tops
• 1 bunch kale
• 3 kohlrabies (2 medium purple and 1 large white)
• 1 cucumber
• 2 tomatoes (1 in huge!)
• 4 medium onions

What's on my mental menu? Glad you asked:

• Coconut Curried Vegetables with Chick Peas (subbing in white potato for sweet; this time I can get a picture of the final dish!)
• Kickin' Collards (off site link that I plan to put on the blog this time)
• sliced tomatoes going to a 4th of July cookout
• kohlrabies getting sautéed
• Marinated Cucumbers (these are quite similar to Val Colvin's Refrigerator Pickles)
• kale is mysteriously appearing in our breakfasts these days :-)

Asian Grilled Tuna Salad with Creamy Ginger Dressing

We like to do a big entree salad once a week or so in the summer. It's light, cool, and easy to throw together with our steady supply of fresh ingredients from the Colvins! Usually, we do a grilled chicken salad. This week, though, we tried something different: fresh tuna. And it was delicious!

Note for families with young children: if your children aren't enthused by a big salad for dinner, try deconstructing the salad. Put the meat/protein in one section of the plate, the veggies (that they like) in one section, the lettuce in another. Provide a little bowl of dressing for them to dip ingredients into.

Asian Grilled Tuna Salad with Creamy Ginger Dressing
~Weigh Watchers

• 3 T. soy sauce (can use low-sodium)*
• 3 T. rice vinegar or rice wine vinegar*
• 2 T. minced or grated fresh ginger*
• 2 T. minced garlic*
• 1 T. brown sugar*
• 2 t. sesame oil*
• 1/4 c. reduced fat mayo
• 2 T. warm water
• 1 t. sriracha chili sauce
• 1 pound tuna steak, at least 1-inch thick
• 4 c. mixed salad greens
• 2 c. grape tomatoes, halved
• 1 c. shredded carrots
• 1/2 cucumber, sliced (and seeded if necessary)
• 4 green onions, sliced, or a small amount of chopped red onion

*You can also substitute in a good quality teriyaki sauce for these ingredients since this is essentially what you're making. Make sure it has good ginger flavor. Trader Joe's Soyaki is a possibility.

1. In a small bowl, whisk the starred (*) ingredients together. Alternately, get your bottle of teriyaki sauce ready. Move 3 tablespoons to a small bowl or cup. With the remaining mixture, marinate tuna for 2 to 4 hours in the fridge. (This is approximately 7-8 tablespoons teriyaki sauce if you're going with the shortcut route.)
2. Meanwhile, to the 3 tablespoons mixture, add mayo, water, and sriracha. This is your salad dressing. Cover and keep in fridge until ready to use.
3. Prep veggies.
4. When tuna is done marinating, grill or broil on high heat until tuna is done to your liking (a couple of minutes/side for seared tuna, longer for more well done.)
5. Assemble salad!

~Serves 4