Seared Ahi and Avocado Salad…plus 8 Summertime Dinners on the Panini Press

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 (1-pound) sashimi-grade ahi tuna steak, about 1 inch thick
• Coarse salt and freshly ground black pepper
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon plus 2 teaspoons rice wine vinegar
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 head butter lettuce, torn into large pieces
• 1/4 red onion, thinly sliced
• 1/2 cup sliced roasted red bell peppers
• 1/2 cup shelled cooked edamame, thawed if frozen
• 1 medium-size ripe avocado, pitted, peeled, and sliced