Meal No. 440: Grilled Tuna with Red Wine and Rosemary Dijon Vinaigrette

It was simply another beautiful day in Winston-Salem today, and with a need to make a good late lunch or early dinner before hitting the road, I found the grill was just the thing. (It wasn't such a bad thing that wild-caught yellowfin tuna was also nearly half its usual price!)

I do believe I've loved this meal every single time I've made it in the past, although it's been a while since it showed up on the RoHo menu. Some perfectly-cooked quinoa soaked up more of the vinaigrette, and the fordhook lima beans were my tribute to green vegetables.

---

Cook's Illustrated, No. 104, May-June 2010, p. 12-13.