On the same day I bought the meat for the Buffalo Burgers, I also picked up some yellowfin tuna steaks. I modified a suggestion from Dee for using the Meyer lemon-infused olive oil I got from my mom by rubbing the steaks with the olive oil, then layering fresh, home-grown dill and lemon slices with kosher salt sprinkled on top.
Mike grilled the fish on the Big Green Egg, along with Florida sweet corn. We also had the one Green Giant boxed veggie that I really like; a blend called Healthy Weight. It's got sliced carrots (which are so sweet even Mr. Picky will eat them!), sugar snap peas, edamame, and black beans in a buttery herb sauce. Yummmmm.....
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