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Seamus Mullen


Tertulia, El Comado, El Comado Butchery, Sea Containers,  New York

Recipes: Summer Squash Salad

Serves: 4

When summer produce is at its best, I don’t bother cooking it at all. I pull out my mandoline to cut everything into paper-thin slices so that each bite combines freshness with crunch. This salad holds up especially well in lunch boxes, but would be just as delicious as a light dinner.

What’s Inside

Mix Ingredients

Toss the squash, radishes, tuna, shallots, tomatoes, chile, cauliflower, oil, and lime juice in a large bowl. Season to taste with salt and pepper.

  • 12 ounces mixed summer squash, such as small zucchini, yellow squash, and patty pans, cut into paper-thin rounds
  • 4 ounces mixed radishes, such as red, watermelon, and cello, cut into paper-thin rounds
  • 4 ounces best-quality tuna packed in olive oil, flaked into large chunks
  • 2 each shallots, cut into paper-thin rings
  • 24 each sun gold tomatoes, halved
  • 1 each Serrano chile, thinly sliced
  • 1 cup paper-thin slices raw purple cauliflower
  • 3/4 cup extra-virgin olive oil
  • 4 each limes, rinds reserved
  • Sea salt and black pepper
  • Chopped fresh dill and cilantro, for serving
  • 1 2-ounce chunk Parmesan cheese
What’s Inside


Divide among serving plates and top with the fresh dill and cilantro. Zest the lime rinds directly on top, then shave the Parmesan using a vegetable peeler. Serve immediately.