From: Chef Justin Burdick, The Mainline, Fort Collins, CO. Yield: 1 serving.
4 oz. sushi grade ahi tuna
4 oz. baby greens
2 oz. candied walnuts
2 oz. sliced strawberries
1 oz. sliced Granny Smith apple
2 oz. chopped cucumber
¼ avocado sliced and fanned out
Peanut Honey Vinaigrette:
1 Tbsp. peanut butter
½ Tbsp. honey
1 tsp. champagne vinegar
to taste, salt and pepper
2½ Tbsp. water
For vinaigrette: Place all ingredients in a bowl and mix well.
For salad: Season tuna with salt and pepper on both sides. In a hot pan, sear ahi until it is golden on one side. Set aside.
In a large mixing bowl, mix baby greens, strawberries, apples, candied walnuts and cucumber with 1 ½ oz. of the peanut honey vinaigrette. Slice ahi on the bias, then fan it our over the top of the salad. Use the remaining ½ oz. of the dressing to drizzle over the top of ahi. Finish with fanned-out avocado on top.