Photo-worthy plates

Grilled Yellowfin Tuna, with Sautéed Lemony Asparagus and Herbaceous Pesto. — Tina Miller

A picture is worth a thousand words — or hundreds of likes on Instagram, especially this time of year with fresh, flavorful ingredients. This simple recipe can be swapped out for any grilled fish, chicken, and meat, so can the asparagus, but this delicious, bright fresh herb pesto will add to any summer grilling.

Grilled Yellowfin Tuna

Serves 4

2 lbs. Yellowfin tuna, cut into 4 steaks
2 Tbsp. olive oil
2 Tbsp. fresh lime juice
1 Tbsp. tamari

Combine liquid ingredients and coat tuna steaks, let rest at room temp for about 30 minutes. Heat the grill on high. Coat the grill with oil. Grill for several minutes, then move for grill marks. Turn over and repeat the process. Depending on your preferred doneness, remove tuna steaks and let them rest.

Herbaceous Pesto

3 cloves fresh peeled garlic
¼ cup flat parsley leaves, be sure it is washed and dried
½ cup Cilantro leaves
¼ cup fresh dill, stems removed
1 cup basil leaves
1 cup EVOO
¼ cup fresh lemon juice
Salt and black pepper

Use a food processor, add garlic first and puree. Add parsley leaves and puree. Add basil, cilantro, dill, and puree. Add salt and pepper, puree, slowly add some of the olive oil, then lemon juice, and finish with olive oil until all ingredients are smooth. Set aside at room temperature.

Lemony Asparagus

1 big bunch asparagus, woody ends removed
Zest and juice of one lemon
2 Tbsp. olive oil
Salt and black pepper

Heat olive oil on medium-high heat, add asparagus, and gently sauté, moving asparagus around the pan. Add 2 tablespoons of water, cover for 30 seconds then raise the heat. Add salt, pepper, and lemon juice and zest. Combine and serve.