Whenever the mercury rises, I find myself craving delicate, no-cook seafood dishes — the less filling, the better. My favorite thing to do right now is to sear tuna on the grill, not until it's cooked through, but just enough for its exterior to be licked with a bit of a crusty char. That way, it's still tender, succulent, and refreshing.
For added flavor, I'd suggest brushing the fish with a basic marinade, such as this version with fresh cilantro leaves, lime juice, and olive oil. Don't fret if you aren't a cilantro fan; it'd work just as well with another aromatic leaf like basil or parsley. For the super-snappy recipe, read more.
For an easy and nostalgic breakfast treat, follow this recipe to make a PB&J on two toasted waffles.
While sweet cherries like Bing and Rainier are the typical pop-in-your-mouth varieties, and sour cherries are great for baking and drinks, I'm wondering, which do you prefer?
