Zucchini, Potatoes and Thyme (and tuna)

This week, our CSA (Colchester Farms) offered a variety of the more recognizable veggies including summer squash, potatoes, carrots, greens and a few choice herbs.

As one of the first eight people on the pick-up scene, I also scored some remarkably sweet cherry tomatoes. I have never tasted anything so delicate and summery alongside my home cooked dinner.

So the weekly question arose... how to use these amazing offerings in a pleasing and healthy manner. I immediately thought of pairing the vegetable dishes with fresh tuna steaks from Old Mill Cafe. I am constantly astonished at how healthy fish is (news alert, I know) and have fallen in love with this particular fish.

As I flipped through cookbooks I ran into one of my favorite dishes from my days in Charlotte - the Barefoot Contessa's Vegetable Tian from the Barefoot in Paris cookbook. Though it takes a bit of time to create - lots of slicing and grating, the final result is worth every minute and the contemplative chopping is relaxing. I was able to use potatoes, tomatoes, onions, and summer squash along with garlic and thyme. The only non-CSA item was a bit of gruyere sprinkled across the top.   

As you can see, this is a simple dish - just layer slices of squash, potatoes and tomatoes over a layer of sauteed sweet onions and garlic, sprinkled with thyme. Bake under foil then sprinkle gruyere and bake a little more. Delicious and tender!

The final product! Grilled Mediterranean tuna steaks with Vegetable Tian and sweet cherry tomatoes.