Thursday, September 16, 2010

A Fresh Summer Dinner

Despite the fact that it's September, known the nation over for things such as "back to school time", and "fall shopping", I still cling to summer.  There's still a warm breeze outside my door and a sheen on my skin after a cruise on the bike.  In that spirit, I decided on a composed salad for tonight's dinner, accompanied by a cool glass of pinot grigio.  Perfect.

What could make this any better than it already is?

Perhaps a little tuna, avocado, and cold cucumber.

Summer Tomato Salad for One

1 very ripe heirloom tomato
2 oz Parmigiano-Reggiano
Salt, pepper, and an everyday spice blend (Trader Joe's used here)
2 fresh basil leaves
1 ripe avocado, room temperature
1 small can tuna, drained and flaked
1/2 fresh cucumber, chilled

Slice the tomato and arrange on a plate.  Slice thick shavings of Parmigiano-Reggiano over the tomato.  Sprinkle with seasonings as desired.  Tear a few basil leaves by hand and sprinkle over the tomato.
Slice an avocado in quarters, lengthwise.  Remove the pit and simply peel the skin off.  Arrange around the tomato.  Place the tuna on top of the tomato.  Slice the cucumber (peeling is only necessary if it is store-bought and has wax applied to the skin) and add to the plate.
Serve with a chilled white wine, such as pinot grigio.

Eat well!

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