Nate Weir

“This is an interesting and elevated salad, especially for a fast-casual restaurant,” says Nate Weir, VP of Culinary, Modern Restaurant Concepts, speaking of Modern Market Eatery’s Summer Seared Ahi Salad, a special seasonal offering. Promoted as “summertime in a bowl,” the entrée features lightly seared, line-caught tuna paired with an abundance of fresh produce, including romaine, heirloom cherry tomatoes, watermelon radish, sweet corn cut off the cob, marinated zucchini and avocado. It’s served with a housemade scallion ranch dressing.

“The salad is full of thoughtful touches, from the freshly plucked dill in the dressing to the hand-scooped avocado half to flaky Maldon sea salt sprinkled on the tuna,” says Weir, citing another flavor surprise: raw zucchini, thinly shaved and quickly tossed with a lemony chimichurri. “It’s a great texture and an unexpected way to use a quintessential summer veg,” he says. Overall, the ingredient list is simple, clean, crunchy and bright—and nails the cross-utilization imperative, he notes, adding that the tuna is another back-of-house labor saver. “It arrives at restaurants already seared, sliced and portioned.”