Thursday July 30
We still have a few bok choy from the garden, but they get tougher as the summer goes on. Also, one gets a little tired of the Asian-stir-fry theme. So this recipe from last month's Gourmet, which treats bok choy just like swiss chard, was a real find.
Once the vegetables were done and simmering, we threw two thick tuna steaks (defrosted from Trader Joe's) on the grill. We now flip them every minute, because they're just like beef steaks and can get overdone if you leave them even half a minute too long. But a careful admixture of instant-read thermometer and cut-peek-and-cheat will get you a lovely rare steak to slather with fragrant summer vedge.
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