Aug. 8, 2014 at 1:05 PM ET
Wondering how to wow dinner guests this summer—without slaving over a hot stove? This gorgeous tuna and tomato napoleon from chef Ben Pollinger of Oceana does the trick. Make sure to pick up some sweet and juicy farmer's market tomatoes, and grab the canned tuna that's packed in olive oil (not water). The rest is a breeze. For more great summer ideas, check out the complete recipes and shopping list for our No-Cook Week.
Tuna, tomato and zucchini napoleon by chef Ben Pollinger of Oceana
Cut stem and blossom ends off zucchini and squash. Cut in half width-wise. Slice zucchini and squash halves lengthwise 1/8 inch thick with a knife or Japanese mandoline. Place squash slices in a large bowl, and season to taste with salt and pepper.
Add half the basil and half the parsley, ¼ cup olive oil, the red wine vinegar and chili flakes. Toss. Reserve, allowing to marinate and soften.
Remove core from beefsteak tomatoes and slice tomatoes thin, no more than ¼ inch thick. Season with salt and pepper. Reserve.
Place cherry tomatoes in a small bowl, and season to taste with salt and pepper. Toss with ¼ cup olive oil, half the basil and half the parsley. Reserve.
Place pine nuts in a small food processor or a blender with ¼ cup olive oil. Puree or blend until relatively smooth, about 30 seconds. Reserve.
Divide arugula completely over four dinner plates. Divide the squash mixture among the center of four plates, roughly making a 3- or 4-inch square.
Lay the tomato slices over the squash. Spread the pureed pine nuts over the tomato slices. Arrange the tuna over the nuts.
Spoon cherry tomatoes over top of tuna, and spoon remaining juices over the arugula.