Place a large skillet in the oven and preheat the oven to 325°F.
Slice the tomatoes in half lengthwise from the stem end downward. Slice the tomato at the stem on an angle to notch out the tough area around the stem.
Place the tomatoes in the oven cut side up.
Roast for 25 minutes.
Spread the tapenade on top of the tomatoes and roast for another 10 minutes.
Remove from the oven and let cool slightly.
Top with the tuna and serve.
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat.
Steam the potatoes for about 30 minutes until slightly soft. A paring knife should slip easily in without breaking the potato.
Remove and drain into a colander and rinse with cold water. Place in the refrigerator to chill.
Place the vinegar, olive oil, mustard, salt and pepper in a large mixing bowl. Whisk until well blended.
Add the chilled potatoes, tuna, tomatoes, green onions and dill.
Fold gently.
Chill well before serving.
Place the olive oil in a medium skillet over high heat.
When the oil is hot add the tuna and sear for about two minutes. Turn and cook for two to 10 minutes to the degree of desired doneness. Remove to a plate and chill.
When cold cut the tuna into small dice.
Fold together with the avocado, onions, sesame oil, vinegar, tamari sauce and pepper. Chill until ready to serve.
Place the olive oil in a small skillet over medium high heat.
When the oil is hot add the salmon and cook on each side for about 6 minutes.
Remove the salmon to a paper towel on a plate and chill.
Place the avocado, teriyaki sauce, sesame oil and pepper in a bowl.
Using a fork, blend until smooth.
When the salmon is chilled, use a fork to flake into medium pieces.
Add the flaked salmon to the sauce. Fold together until well blended.
Chill well before serving.
Preheat oven to 375°F. Place a large skillet in the oven.
While the oven is preheating place the salmon filet on a cutting board flesh side down. Score the skin about 1/2 inch apart.
When the oven is at temperature spray the skillet lightly with olive oil. Place the salmon in the oven skin side down. Roast for 8 minutes and remove the pan from the oven. Let the salmon rest in the pan for 2 minutes and remove placing on a plate skin side up. Chill for at least one hour.
Flake the salmon and mix together in a large bowl with the shallot, garlic, celery, salt, pepper, dill, lemon juice, olive oil, capers and slivered almonds.
Chill for at least an hour.
Place 3 cups water in a small saucepan over high heat. When the water comes to a boil, add the quinoa, stir, and reduce to simmer.
Simmer the quinoa for about 15 minutes, or until the water has evaporated. Remove from heat, cover, and let stand for 10 minutes.
Add 3 teaspoons of olive oil to the quinoa and fluff the quinoa to keep it from sticking together. Re-cover and let stand for another 5 minutes.
Remove the quinoa to a bowl to cool. When the quinoa is nearly room temperature, place the bowl in the refrigerator to chill.
Place 1 tsp of olive oil in a large saucepan over medium-high heat. Add the green part of the leeks and cook, stirring frequently, for 3-4 minutes or until just wilted.
Add the white part of the leeks, the cranberries, and the hazelnuts, and reduce the heat to medium. Continue cooking, stirring frequently, for another 5 minutes.
Add the leek mixture to the quinoa, as well as the smoked fish, the white wine vinegar and salt.
Fold together gently and chill.
Place the water in a large skillet over high heat and add the vinegar.
As the water begins to come to a boil, reduce the heat to medium and add the salmon (leave it in a filet).
Poach the salmon for about 8 to 12 minutes or until just firm.
Remove the salmon from the pan and drain on a paper towel.
Chill.
Place the garlic, lemon juice, olive oil, honey, and salt in a mini-chopper or blender.
Puree until smooth.
Place the dressing in a large mixing bowl with the white beans, then chill well in the refrigerator.
When ready to serve, flake the chilled salmon into the bowl with the white beans.
Add the romaine lettuce, olives, tomatoes, green onions, capers, cucumber, and basil to the bowl and fold together.
Serve topped with the feta cheese and walnuts.
Place the water in a large sauce pan over high heat and bring to a boil.
Add the lentils and reduce the heat to a simmer. Cook for about 25 minutes, until the water has evaporated and the lentils are tender.
Place the cooked lentils in a large mixing bowl.
Add the celery, shallot, yellow bell pepper, green onions, capers, olive oil, salt and pepper.
Mix until well blended.
Add the tuna and fold together until well blended.
Chill well before serving.
Preheat oven to 400°F. Place a small skillet in the oven.
Place the water in a large stock pot over high heat.
When the water is boiling, add the fettuccine. Stir the pasta occasionally. It should take about 12 minutes to cook (follow package directions).
Slice the leeks lengthwise and rinse well to make sure that all the dirt is removed. Then cut the leeks crosswise thinly into half moons, keeping the white and green parts separate.
While the pasta is cooking, place a large skillet over medium-high heat. Spray lightly with oil.
Add the green tops of the leeks first and cook, stirring occasionally.
Reduce the heat if needed so that the leeks do not brown.
When the dark green tops are slightly cooked, add the white part of the leeks.
While the leeks are cooking, place the olive oil, salt, pepper, vinegar, and honey in a medium mixing bowl and whisk together to make a vinaigrette.
Drain the pasta when it is cooked and add it to the mixing bowl with the vinaigrette. Toss the fettuccine until it is well coated.
When the leeks are done (limp), add them to the pasta/vinaigrette mixture and toss gently.
Add the capers and pine nuts to the mixing bowl, fold together gently, and place the salad in the refrigerator to chill.
Remove the preheated pan from the oven, spray lightly with oil, and place the salmon filets in the pan.
Return the pan to the oven and cook for 5 – 7 minutes.
Turn the salmon filets over and cook for another 5 minutes. Remove and let cool a few minutes.
After the salmon is cooled, flake the salmon into bite-sized pieces.
Add the salmon to the pasta salad and toss gently. Return the bowl to the refrigerator.
When the salad is chilled, coarsely chop the herbs and add them to the bowl, tossing the salad gently.
Serve the salad topped with the tomato strips.
Preheat the oven to 375°F.
Place the water and vinegar in a large skillet over high heat.
When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.
Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.
Remove the salmon to a plate, let cool, and then put in the refrigerator.
Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.
Add the olive oil and onion to the pan and return to the oven.
Roast the onions for 15 minutes. Stir occasionally.
Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.
While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.
After the corn is cooked, add it to the mixing bowl.
Fold together with the goat cheese and mustard until blended and the cheese has melted.
Refrigerate until chilled.
Flake the poached salmon into the mixing bowl, add the red and yellow peppers, the parsley, and the cashews and fold together.
Serve.
