Poached Tuna with Warm Squash, Corn, and Potato Salad

You're going to think I'm lazy. And you're right.

I like olive oil, I like vegetables, and I like warm salads. So when I'm not feeling particularly inventive or energetic, I like to throw them all together in a single dish. Vegetables get roasted. Fish gets poached in oil (an old stand-by for me). A squeeze of lemon and a dried chile come in to give everything a kick in the pants. And I have a comforting dinner on the table without much thought or effort.

We like our summer produce at Food52 -- Want us to send you another corn newsletter? Watch out, or we will! -- so I had to get just one more blast of corn and squash in under the wire. Then, soon, I'll behave and start cozying up to apples and cabbage. If I have to.

Here's how I got it done:

Poached Tuna with Warm Squash, Corn, and Potato Salad

Serves 4

• 4 ears of corn, kernels cut from the cobs
  
• Salt
  
• Good olive oil
  
• 3 medium yellow squash or zucchini, trimmed and each cut lengthwise into 6 wedges
  
• 2 medium white potatoes, cut into 1/2-inch cubes
  
• 1 pound tuna, cut 1-inch thick (probably 2 pieces)
  
• 6 sprigs thyme
  
• 2 garlic cloves, lightly crushed
  
• 1 dried chile
  
• 1 small shallot, thinly sliced
  
• 1 lemon, cut into 4 quarters
  

See the recipe (and save and print it) here.

Photos by James Ransom