Debrah's suggestion of a grilled tuna salad was a perfect hot weather outdoor meal.
Everything was cooked on the grill, and I made the classic dressing to brush on the tuna steaks and the veggies.
Classic Dressing: (put all ingredients into a jar, cover and shake)
1/4 Red wine vinegar
2 small or one large shallot (minced finely)
4 T. olive oil (or toasted walnut or hazelnut oil)
½ t. anchovy paste (optional)
2 cloves crushed garlic
1 t. whole grain mustard
pinch of thyme
For my salad, I used grilled asparagus, yellow and red peppers, fennel, and a hard boiled egg. Quick and easy. Thanks, Debrah!