This recipe makes an entree salad for 2 or a side salad for 4 - 6 people. If a good quality tuna is not available substitute prawns or any other seafood
2 x 4 ounce pieces Ahi tuna
5mls Cypress Hills Steak Spice
5mls good quality oil
2 beets
15mls olive oil
1 pinch each: coarse sea salt & fresh ground pepper
250mls cleaned watercress
1 litre mixed greens
125mls crumbled blue cheese
125mlscooked & coarsely chopped bacon
125mlsroasted pecans, bake in oven until browned, no oil
a few sprigs of fresh chopped: tarragon, dill, chives
60mls sundried tomato vinegarete or to taste, see recipe in "sauces" or use olive oil and balsamic vinegar
Tuna: sprinkle Cypress Hills Steak Spice on tuna, heat pan with oil (olive oil has a very low smoke temperature so we like to sear in a good quality sun flower oil) until almost smoking, place tuna in pan and sear both sides 30 - 60 seconds per side for rare, remove from pan let sit 3 minutes and slice thinly.
Beets: wash beets, place in small pot of water and bring to boil reduce to medium heat and cook until 3/4 cooked approximately 15 minutes. drain and let cool, peel beets when still warm, slice into 1/4 inch medallions. drizzle beets with olive oil and sprinkle with coarse sea salt and fresh ground pepper and place heated barbeque, grill the beets until hot with grill marks, if you’re cooking indoors sear them in a pan.
Salad: toss watercress, greens, blue cheese and pecans with dressing and plate, arrange grilled beet slices around outside of salad and place sliced tuna on top of salad, garnish with fresh herbs.
