Seared Ahi Salad

Ahi is hands down my favorite animal to eat! You can eat it raw, flamed kissed or well done and never get that fishy taste. I was first introduced to seared ahi salad when I was on the island of Kauai at a place called Sushi Blues. Here's my version...

Servings: 4-5
Prep time: 20 mins
Cook time: 4-6 mins

Need:
2 fresh yellow fin steaks (approx 1.5lb)
.33 red bell pepper, sliced thin
.33 orange bell pepper, sliced thin
5-6 medium sized crimi mushrooms, sliced thin
15-20 grape tomatoes, halved
4 thin red onion slices, quartered
1 medium sized carrot, julienned
10oz mixed greens
2-3oz crumbled gorgonzola
balsamic vinegar
EVOO
sea salt & fresh ground pepper

Assembly:

1. Fire-up the grille, rub tuna with a small amount of EVOO and season with sea salt & pepper
2. Cut all veggies and toss in a bowl with gorgonzola, EVOO and pepper, stick in fridge
3. Sear steaks over hot grille surface 2-3 minutes a side, then allow at least 10 minutes to cool on the counter, then slice with the grain in .75" slices
3. Liberally cover a plate with mixed greens, then veggies, top with tuna slices & drizzle with balsamic & EVOO

Notes:

Make sure the tuna is bright bright red, uber fresh Yellow Fin is key to pulling off this salad.
When searing it, make sure your fire is very hot, and rotate steaks 45 degrees so you get gnarly looking sear marks.
This was paired with a 2007 Bodega Belgrano Malbec from Argentina that was outta bounds!

Whole Wheat Naan

Nothing beats fresh naan, unless you have some fresh hummus to dip it in! I found a recipe that called for bleached white flour & shortening and modified it to be a bit healthier.

Servings: 12
Prep time: 1hr 10mins
Cook time: 5-7mins

Need:

2.25 cups whole wheat flour
1 cup warm water
1 package active dry yeast
.25 cup plain yogurt
1 tsp salt
1 tbsp sugar (or honey)
1 tbsp EVOO

Assembly:

- Combine all ingredients in a large bowl and mix until dough is shiny, about 5 minutes
- Remove dough from bowl, spray bowl with non-stick oil, shape dough into a ball and place in bowl & cover
- Let dough sit & rise for 45-60 minutes
- Heat a large pan on med-high heat
- Punch dough down and cut into 4-6 equal pieces and roll out with rolling pin
- Place rolled dough in pan and cook 2-3 minutes a side until golden brown

Notes:

You can flavor the naan by adding herbs, spices or cheeses to the dough prior to rolling it.

Garlic Hummus

My version of a Mediterranean favorite. I've made roasted red pepper, habanero-cilantro and sweet potato, but nothing beats the original.

Servings: 6
Prep time: 10-15 mins

Need:

16oz can of garbanzo beans (keep the bean water)
4-6 garlic cloves (depending on how garlicky you like it)
.25-.5 cup EVOO
salt n peppa to taste

Assembly:

- Using a food processor, combine beans, garlic, EVOO & salt n peppa and pulse until well mixed
- Slowly add the bean water and pulse until a smooth creamy consistency
- If you can wait, stick in the 'fridge for 15 minutes before consuming

Notes:

This goes great with some warm naan or pita chips.

Chopped Chicken Salad

As a kid I always hated chicken, tuna & egg salad. I don't know if it was because it didn't resemble any salad I'd eaten before or all the mayo! I started making tuna and chicken salad with mustard a few years ago, and have started changing peoples minds about adding mayo.

Servings: 2-3
Prep time: 15 mins

Need:

.33 lbs cooked or canned chicken
1-2 large mushrooms
.25 green bell pepper
.25 red onion
6-8 baby carrots
5-6 broccoli florets
small handful of cilantro
2 garlic cloves
2-3 Tbsp stone ground horseradish mustard
1-2 Tsp EVOO
.5 habanero pepper (for those who love a little fire in their food)
Salt n peppa

Assembly:

-Using a handy food chopper, chop all veggies well, but not too fine, you want some texture
- Combine veggies, chicken, EVOO, mustard & salt n peppa in a large bowl & mix well
- Let it "set-up" in the 'fridge for at least 20 minutes before serving.

Notes:

I usually spread this on toast or warm naan, but have made this the topper to a fresh chopped green salad, as well as eating as is. Try this and tell me you like the mayo version better...I dare you!

Chicken Veggie Penne

This is a quick and delicious pasta dish that's also a great post work-out meal.

Need:

1 cup whole wheat penne
.5lbs chicken, cooked & chopped
.5 green bell pepper, chopped
handful of broccoli, chopped
.25 med red onion, diced
2 garlic cloves chopped
.25 cup grated parmesan reggiano
.5 cup sour cream (optional)
3-5 sun dried tomatoes
EVOO
salt n peppa

Assembly:

-Bring water to a boil (for the pasta)
-In a large sauce pan add EVOO, garlic & red onion. Cook approx. 5 minutes, then add chicken, broccoli & green pepper.
- Drain pasta & add to sauce pan along with remaining ingredients, mixing well.

Notes:

Pasta is one the simplest and quickest meals you can make. Add and subtract vegetables to suit your tastes, and omit the sour cream in lieu of some tomato sauce, or no sauce at all.