Ahi Tuna Wasabi Salad

Wasabi Dressing

• 1 teaspoon Soy Sauce
• 1 teaspoon Wasabi Paste
• 3 tablespoons Rice Wine Vinegar
• 1 tablespoon Sugar
• 1/2 teaspoon Sesame Oil

1. Mix soy sauce, vinegar and sugar in bowl until sugar is disolved.
2. Add sesame oil and wasabi paste. Whisk well.
3. Chill before using.
   

Salad

• Mixed Greens
• 1 can Mandarin Oranges
• Slivered Almonds
• Sesame Seeds
  
• 1 package uncooked Wonton Wrappers (usually found near bagged salads), cut into strips
• Canola oil

1. Fry wonton strips in canola oil until they are golden. Drain on paper towels.
2. Assemble salad with oranges, almonds, fried wonton strips, and sesame seeds.

Ahi

• 2 Ahi Tuna Steaks
• Montreal Steak Seasoning

1. Coat all sides of the steaks in the seasoning.
2. Heat dry fry pan to medium-high heat.
3. Cook Ahi (no oil!!) in pan, 3 minutes per side for rare (Ahi should be eaten rare - otherwise you might as well save your money and buy canned tuna!)
4. Slice and serve on top of the salad.
   

Mango Salsa

I got this recipe from a Martha Stewart Weddings magazine a decade ago and have altered it. It remains one of my favorite salsas.

• 2 mangos, diced
• 1/2 jicama, diced
• 1 red onion, diced
• 3-5 jalapenos (adjust according to desired heat level), finely diced
• Juice of 1-2 limes
• 1/2 bunch Cilantro, chopped
• 1 large can of crushed pineapple, well drained.
• Salt, to taste

1. Combine all ingredients and enjoy.

Chimichurri

This sauce is from Argentina and perfect as a marinade for steaks, chicken and fish. We spread it on the meat and let it marinate in the fridge for a couple of hours then throw it on the BBQ. Last night, we used tilapia, and topped it with 2 slices of lime, put in in a parchment packet and wrapped it in aluminum foil. Yum.

• 1 bunch parsley
• 1 bunch cilantro
• 5-6 cloves garlic
• 1 teaspoon cumin
• 1/2 teaspoon hot pepper flakes
• 2-3 teaspoon salt (it should taste salty)
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 1/2 cup - 1 cup olive oil
  

1. Use food processor to finely chop parsley, cilantro and garlic.
2. Add cumin, hot pepper flakes, salt, vinegar and lime juice.
3. While food process is on, add olive oil until chimichurri has the texture of pesto.
4. Use as a marinade for meat of your choice. I like to keep some aside and top the meat or rice with after it is cooked.