Recipe: Summer Squash Salad with Radishes and Tuna
Chef: Seamus Mullen
Restaurant: Tertulia, El Comado, El Comado Butchery, Sea Containers, New York
When summer produce is at its best, I don’t bother cooking it at all. I pull out my mandoline to cut everything into paper-thin slices so that each bite combines freshness with crunch. This salad holds up especially well in lunch boxes, but would be just as delicious as a light dinner.
12 ounces mixed summer squash, such as small zucchini, yellow squash, and patty pans, cut into paper-thin rounds
4 ounces mixed radishes, such as red, watermelon, and cello, cut into paper-thin rounds
4 ounces best-quality tuna packed in olive oil, flaked into large chunks
2 each shallots, cut into paper-thin rings
24 each sun gold tomatoes, halved
1 each Serrano chile, thinly sliced
1 cup paper-thin slices raw purple cauliflower
3/4 cup extra-virgin olive oil
4 each limes, rinds reserved
Sea salt and black pepper
Chopped fresh dill and cilantro, for serving
1 2-ounce chunk Parmesan cheese
Toss the squash, radishes, tuna, shallots, tomatoes, chile, cauliflower, oil, and lime juice in a large bowl. Season to taste with salt and pepper.
Divide among serving plates and top with the fresh dill and cilantro. Zest the lime rinds directly on top, then shave the Parmesan using a vegetable peeler. Serve immediately.