One of my favorite dishes for guests is a composed salad, especially if I have crisp sweet lettuce from the garden and fresh juicy tomatoes. The components can be prepped ahead and plated at the last minute with a generous drizzle of vinaigrette. I use high-quality canned Italian or Spanish tuna, although a tuna steak off the grill is a nice change of pace. For the vinaigrette, I give 3 tablespoons of champagne vinegar, 1 teaspoon of Dijon mustard, and a 1/2 cup of extra virgin olive oil a good shake in a glass jar to emulsify. Season with salt and pepper, toss in any combination of minced herbs you have on hand, and you're ready to go.
Bonito del Norte (Spanish White Tuna) with red potatoes, green beans, hard-boiled eggs, and lettuce and tomatoes from the garden
Especial Tuna Wild Pacific albacore, olives, anchovies, hard-boiled eggs, and potatoes with red and green lettuce and tomatoes from the garden.