No-Cook Dinner Ideas
Beat the heat with a no-cook summertime menu of crudites with herbed ricotta, marinated tuna with olives and lemon zest, tomato gazpacho, and tea-scented melon.
Remove lemon zest in strips using a vegetable peeler, and slice lengthwise into thin strips; reserve lemon for another use.
Combine zest strips with oil, vinegar, onion, olives, and oregano in a shallow dish. Mix in tuna, and season with salt and pepper. Refrigerate for 30 minutes. Serve marinated
tuna with baguette.