Fresh Salads, Soups and Sauces

Ingredients

For the Salad

• 4-4oz. pieces fresh or defrosted yellowfin tuna
• 1 recipe Fennel Rub (recipe follows)
• 1/4 cup vegetable oil
• 1 Tbs California Olive Ranch extra virgin olive oil
• 1 head butter lettuce
• 2 oranges
• 1/2 cup crumbled feta cheese
• 2 Tbs toasted pine nuts
• 1/4 cup seeded and chopped kalamata olives
• 1 recipe Marinated Red Onions (Recipe follows.  Requires advance preparation)
• Oregano-Lemon Vinaigrette to taste (Recipe follows)
• Meyer Lemon Aioli to taste (Recipe follows)
• 12 spanakopita (Store-bought are fine, cook according to directions on package)

For the Fennel Rub

• 4 Tbs salt
• 1 Tbs granulated onion
• 1 Tbs granulated garlic
• 4 Tbs whole black peppercorns
• 6 Tbs whole fennel seed
• 1 Tbs chile flakes
• 1/2 Tbs white pepper

Combine all in a spice or coffee grinder and grind coarsely.

For the Marinated Red Onions

• 1 red onion
• 1/2 cup red wine vinegar

Peel onion and slice into thin rings.  Cover onion slices with vinegar and let sit for at least an hour, preferably overnight.

For the Oregano-Lemon Vinaigrette

• 1 bunch fresh oregano
• 1/4 bunch parsley    
• 2 shallots
• 1 clove garlic
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 Tbs Dijon mustard
• 1/2 cup lemon juice
• 1/4 cup white wine vinegar
• 1 1/2 cup California Olive Ranch extra virgin olive oil

For the Meyer Lemon Aioli

• 1 egg yolk
• 2 Tbs meyer lemon juice
• pinch salt
• 1 clove garlic
• 1/2 cup California Olive Ranch extra virgin olive oil

Directions

1. Coat tuna pieces in Fennel Rub.  Heat the two oils in a non-stick skillet on high heat until the oil almost smokes.
2. Carefully add tuna and cook for about 10 seconds. 
3. Turn the tuna and continue to cook on all sides for about 10 seconds.  Remove tuna from pan onto paper towels and set aside. 
4. Chop butter lettuce and section oranges.  Place lettuce, oranges, feta, pine nuts, olives, and Marinated Red Onions in a large salad bowl and toss with Oregano-Lemon Vinaigrette.  Portion onto four plates. 
5. Slice each piece of ahi thinly into 4-6 slices and arrange on top of salads.  Drizzle tuna with Meyer Lemon Aioli. 
6. Place three spanakopita on plate around the salad and serve. 

For the Oregano-Lemon Vinaigrette:   Pick leaves from oregano and parsley stems and discard stems.  Peel shallots and garlic and roughly chop.  Combine all ingredients except oil in a blender and blend on high speed.  Slowly drizzle in oil while blender is running.

For the Meyer Lemon Aioli:  Put yolk, lemon juice, and salt in a small stainless mixing bowl.  Peel and mince garlic and add to bowl.  With a whisk, mix yolk mixture rapidly until light and frothy, about a minute.  While whisking, slowly add olive oil in a thin stream.  The aioli should have the texture of mayonnaise.