Weekend Supper Menu Hacks: Tuna Ceviche with Avocado and Serrano Chiles & Nightshade Napoleans
While you’re busy pondering the next moves between the Kimye vs. Taylor Swift Snapchat/Twitter feud, and the heat is on blast outside, you’ll want something that tastes great but is less filling, to paraphrase a popular beer slogan. That’s where this weekend’s menu comes in.
Ceviche is the perfect hot-weather dish—a no-cook, high protein, light but flavorful chilled dish. We chose sushi-grade tuna (seek out the sustainable species), bursting with Omega 3s, and added our favorite fregie (fruit-veggie, and yes, we will be trademarking that), the avocado. A sprightly heat comes from the serrano chile, and makes the flavor pop.
We paired that with a new take on a lasagna in the form of grilled sliced eggplant, layered with creamy protein-rich burrata cheese. Serve this with a chilled craft beer or a cold biodynamic sauvignon blanc.
The perfect ending? Sealed with a kiss—grill some peaches “kissed” with cinnamon and chocolate. Maybe that’s all that’s needed for Kanye and Taylor to reach a detente.
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Local craft beer or biodynamic sauvignon blanc
Step 1: Salt and drain the eggplant slices and marinate the zucchini.
Step 2: Freeze the tuna and submerge the onion in cold water.
Step 3: Drizzle oil on the eggplant and preheat the grill.
Step 4: Combine the remaining ceviche ingredients, except for the cilantro, and refrigerate.
Step 5: Grill the eggplant slices and cook the tomatoes.
Step 6: Turn the eggplant for 1 minute, then let cool.
Step 7: Assemble the napoleons with eggplant, zucchini, tomatoes and burrata.
Step 8: Add cilantro to ceviche and plate into lettuce leaves.
Step 9: Just before you sit down to eat the ceviche and eggplant, start the dessert: On the still hot grill, place the sugar-cinnamon dusted peaches and grill before topping with chocolate.
Step 10: Serve the tuna with the room temperature eggplant lasagna, followed by gooey peaches. #yum
Tuna Ceviche with Avocado and Serrano Chiles
1 pound sushi-grade tuna
1/2 small red onion, finely diced
1 ripe Hass avocado
1 small, ripe plum tomato, seeded and finely diced
1 serrano chile, seeded and minced
5 tablespoons fresh lime juice, from 2 to 3 limes
3 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground pepper
3 tablespoons finely chopped cilantro
Line a small baking sheet with parchment. Slice the tuna in ½-inch slices, place on the sheet and freeze for 15 minutes. Cut the tuna in ½ dice and chill.
Meanwhile, place onion in a medium bowl; cover with cold water, let stand 15 minutes and then drain.
Dice the avocado and add to the bowl with the tomato, serrano, 2 tablespoons lime juice, and 2 generous pinches salt; toss well. Add the tuna, drizzle the remaining 3 tablespoons lime juice and the oil on top, toss gently then refrigerate for 15 minutes.
Add the cilantro to the tuna mixture, season to taste and toss gently. Serve the ceviche on leaf lettuce with tortilla chips.
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