Grilled Tuna on Greens with Yellow Squash

It is drop dead gorgeous this spring in the mid-Atlantic, and  I have one more day to say this.  On a crisp blue-sky day, nothing is faster following an after-work bike ride than grilling up some fish and veggies.  Just a couple minutes per side, throw them on some greens, and viola - dinner.

1 lb tuna fillets, cut into four portions

Spice rub:
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp celery seeds
1/2 tsp Old Bay Seasoning

6 small yellow zucchinis, sliced in half lengthwise; enough for four people
1 fresh ripe tomato, diced
about 4 cups mixed salad greens
juice of 1 lime
1-2 Tbsp walnut or extra virgin olive oil

Prepare the grill.  Pat the tuna pieces evenly with the spice rub on both sides.  Spray the tuna and squash with canola oil.  Grill tuna and squash over medium-high heat, both about 3-4 minutes per side.  Better to leave tuna on the rare side; overcooked tuna can be so dry.

Meanwhile, divide greens and tomato evenly among four plates.  Sprinkle lime juice and oil evenly on top of greens.  Lightly salt and pepper to taste.  Top greens with a portion of tuna and yellow squash.  Serve with lemon or lime wedges.

Serves four.

Cook's note:  As you can see from the photo, I think this is a mild dish screaming for some excitement like a Fresh Field Potato Salad with a Wasabe Avocado Dressing, for example.