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!

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!