I prefer dinner recipes that serve four because the leftovers make packing lunch the next day a breeze. The exception to this meal-planning rule is when seafood is on the menu; fresh local fish is too expensive to be eaten as a weekday lunch, and the leftovers don’t keep very well. So this sushi-grade yellowfin tuna steak was a special treat the night Lucas caught a red-eye to Taiwan. A slightly seared tuna dipped in a refreshing citrus soy sauce feels like the perfect way to celebrate the beginning of summer warmth. The cool interior of the tuna steak with the tang from the orange dipping sauce make each bite burst with freshness. A little crunch from the sesame seed crust adds complexity in flavor and texture to an already outstanding piece of fish. If it didn’t break the bank, we’d eat this dish at least once a week and life would be grand. To read more and get the recipe, check out my guest post over at the Mor.sl Blog…