A Taste of Summer

By Kelly Oden

Photos by SB Visual

There is really nothing like fresh summer produce – juicy tomatoes, crisp cucumbers, sweet peaches and abundant squash. Whether it’s fresh from your backyard garden or purchased from your local farmers market, there are endless options for cooking with summer’s bounty. With that in mind, we asked six local chefs to take one in-season fruit or vegetable and create a mouth-watering dish for our readers. They knocked it out of the park with these vibrant and flavorful summer dishes that let the produce shine.

Shoyu Tuna and Cucumber

Chef de Cuisine Lawrence Johnson | Agapi Bistro + Garden

Servings: 4 to 5

Marinated Tuna Ingredients

• 1 pound high-quality tuna (from local fish provider)

• 1 teaspoon sesame oil

• 1 tablespoon sliced scallion

• 1/4 cup shoyu

• 1 tablespoon soy sauce

• 1 tablespoon teriyaki sauce

• 1 tablespoon minced ginger

• 1 tablespoon minced garlic

• 2 tablespoon chopped cilantro

• 1 tablespoon toasted sesame seeds

• 2 limes zested/juiced

• 1 tablespoon sambal

Method

Dice tuna into 1/2 inch cubes, pat dry and transfer to a large mixing bowl. Add all ingredients to tuna and mix well. Let marinate overnight before serving.

Mint Sorbet Ingredients

• 2 pounds cucumbers

• 2 large sprigs mint (about 20 leaves)

• Juice from 1/2 a lemon

• 3 cups sugar

• 3 cups water

• 2 limes zested/juiced

• 1 tablespoon sambal

Method

In a medium sauce pan, bring the sugar and water to a boil. Stir on medium-high until the sugar dissolves, then reduce the heat to low and simmer for 3 to 5 minutes. Pour syrup into a bowl and let cool completely. While the syrup cools, peel and dice the cucumbers. Place them in a large food processor, along with the mint leaves and lemon juice. Pulse until liquified. When the syrup has cooled, add the cucumber liquid to the bowl and stir to combine. Transfer mix to a very cold ice cream maker freezer bowl, turn on the machine and let it run for about 40 minutes, or until you get a smooth, icy sorbet consistency. Transfer bowl to the freezer and freeze overnight.

Sesame-Pickled Cucumber Ingredients

• 1 pound Persian cucumbers, thinly sliced

• 1 teaspoon salt

• 2/3 cup rice vinegar

• 1/4 cup white sugar

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• 2 tablespoons sesame seeds

Method

Peel and deseed Persian cucumbers. Cut into thin sticks and then, cut into a small dice. Transfer into a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain. Whisk together rice vinegar, white sugar, soy sauce and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

Finishing

Once all steps are completed, layer the marinated tuna and pickled cucumbers and top with cucumber mint sorbet. Garnish with thin sliced cucumber, chopped cilantro, thin sliced red peppers and lime zest.