I’m late! Thursday is my day in the barrel to blog and I nearly forgot. What to write about …

You know what? I’m going to repeat a recipe I first posted here in the summer of 2012. It’s still wonderful and, if you decide to try it, I promise you’ll impress your friends and family. I’m picking these yummy zucchinis every day. It isn’t easy to consume this much squash by myself, I can tell you. I’ll be making Curry Zucchini Soup and freezing it for the fall and winter, and my Cheddar/Chive Zucchini bread, which also freezes beautifully. You can pull a loaf of the zucchini bread out of the freezer when you have company; slice, butter and toast it in the oven for breakfast. Melts. In. Your. Mouth.


Pan-seared Tuna Steak with Zucchini-Stuffed Zucchini

Ronde de Nice Zucchini



6 to 8 ounces of good quality tuna steak per person (1 inch thick)

Kosher salt and freshly ground pepper

1-2 T. extra virgin olive oil

1 T. butter per tuna steak


1 medium zucchini (or summer squash) per person

Garlic cloves, minced (adjust for quantity and taste preference), about 1 tsp. minced garlic per zucchini (or summer squash)

1 T. extra virgin olive oil

Freshly grated Parmesan cheese (about ¼ C. per zucchini or squash)

Kosher salt and freshly ground pepper

Shaved Parmesan cheese for garnish


Wash zucchini or squash well and boil for about 20 minutes in salted water (should be slightly tender). Allow to cool, slice off stem end and hollow out the zucchini/squash (for long, narrow vegetables, you’ll have to slice in half lengthwise and hollow out little “boats”). Chop the zucchini/squash interior and sauté with the minced garlic in about 1 T. of olive oil (more if you’re making a large quantity). Add a generous pinch of Kosher salt and cracked pepper to taste.

Sprinkle salt and freshly cracked pepper on the tuna steaks. Heat 1-2 T. of olive oil in a separate skillet until you can see the heat waves rising from the pan. Sear the tuna steaks just until a nice crust forms on the first side and turn (about 2 minutes), sear the second side watching the sides of the steak to monitor the pinkness of the interior – about another 2 minutes for medium (it should bounce back at you when you press it with your finger), less if you like your tuna more rare. Try not to overcook. Remove the tuna steaks to warm plates and add butter to hot skillet, cooking it until just brown but not burned.

Add grated Parmesan to the cooked zucchini/squash and garlic mixture, stir to combine and then spoon it back into the zucchini/squash “shell”. Garnish with shaved Parmesan.

Spoon or pour browned butter over the tuna steaks and serve with a stuffed zucchini or squash.

Wine pairing:

A nice pinot noir (we love Rodney Strong’s Russian River Valley as a good house wine, under $20/bottle) or white burgundy (a full-bodied 2010 St. Véran Domaine Corsin, about $20/bottle, for example) would complement this meal nicely.
OR, after a long, hot day in the garden, a tall gin and tonic with  a LOT OF LIME juice would also suit.


Don’t forget to vote on our cover display for Eden’s Fall!