Drain the water from the tuna into a blender. Add 1/2 cup drained chickpeas, the olive oil, salt, pepper, and 1 tablespoon of the oregano and blend until smooth.
Place the tuna, the remaining chickpeas, shallot, Anaheim pepper, celery, tomatoes, yellow pepper, capers, parsley, and the remaining oregano in a large bowl.
Add the dressing and fold together. Chill.
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 avocado in mixing bowl and mash until smooth.
Add the lemon juice, salt and pepper and fold together until well blended.
Add the tuna, relish, green onions and celery to the bowl.
Fold together until well blended.
Chill for at least an hour before serving.
Place the poblano peppers in the oven and heat to 325°F.
Roast for about 25 minutes until charred. Turn occasionally to cook evenly.
Remove from the oven and place in a paper bag to cool.
When cool, peel and seed the peppers and cut into large dice. Chill.
Place the goat cheese and tuna in a large mixing bowl.
While the peppers are roasting, place the olive oil in a large skillet over high heat.
Add the corn and cook until the corn begins to turn brown in some spots. Toss frequently.
Add the onion and cook for about 5 minutes. Toss frequently.
Add the cumin, chili powder, and water. Cook for about 5 minutes, while stirring to blend the spices and deglaze the pan.
Add the corn and onions to the bowl with the tuna.
Fold the salad together gently to melt the goat cheese.
Chill for about 15 minutes.
Add the salt, pumpkin seeds, and diced bell pepper. Fold together and chill well before serving.
Place a large skillet over medium high heat and add the oil.
Add the corn and cook for about 15 minutes until lightly browned. Toss frequently.
Once the corn is browned, place it in a small bowl, then place it in the refrigerator to chill.
While the corn is cooking, combine the yogurt, cumin, chili powder, salt, oregano, and lime juice in a medium bowl. Whisk until smooth, then chill.
When the corn and the sauce has chilled, place them together in a large mixing bowl with the celery, jalapeno, red pepper, black beans, and tuna.
Toss gently and chill before serving.
Place the water in a medium saucepan fitted with a steamer basket.
Heat over high until the water is steaming.
Add the green beans and steam for 6 to 8 minutes.
Remove and place in the ice water. When cool, drain the green beans and set aside in the refrigerator.
Season the tuna with ground pepper.
Heat a large skillet over high heat until very hot (almost smoking) and spray with the olive oil.
Add the tuna steaks seasoned side down.
Cook over medium-high heat until seared and turn. Rare tuna will take about 3 minutes per side.
Remove and let cool. Chill.
Place a skillet in the oven and preheat to 350F.
Place the red potatoes in the pan, spray with olive oil, and place in the oven.
Roast for about 20 – 25 minutes until tender. Remove and let cool. Chill.
Whisk together the vinegar, mustard, olive oil and oregano.
Using a fork, mash the anchovy filet into the dressing until it is smooth and then whisk into the dressing with the garlic.
Add the capers and fold together gently. Chill well.
To assemble the salad, divide the lettuce between 2 chilled plates.
Place the green beans, potatoes and tomatoes in the vinaigrette and toss well.
Place on top of the lettuce arranging each vegetable opposite each other.
Place a tuna steak on each plate along with two halves of a hard boiled egg and three of each type of olive for each salad. Serve.
Place the water in a small sauce pan over high heat.
When the water boils, add the quinoa. Reduce the heat to a simmer.
Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.
After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.
When the quinoa is cool, add the remaining 2 teaspoons of olive oil, green onions, celery, peppers, tomatoes, dill, salt, pepper, and avocado.
Fold together gently until well blended.
Chill well. The salad is best if it is chilled overnight before eating.
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.
Place 3 quarts water in a large saucepan over high heat.
When the water boils, add the potatoes and cook for about 10 minutes.
Strain the potatoes and set aside to cool for about 10 minutes on the counter, then refrigerate until cold.
Put 1 quart water in the saucepan over high heat.
When the water boils, add the green beans and cook for 6 minutes
Remove the beans and refrigerate until cold.
Cut the beans into 1/4 inch pieces. Slice crosswise.
Place in a mixing bowl with the potatoes, eggs, tuna, mayonnaise, carrots, salt, pepper, and paprika.
Fold together gently and chill well.
Serve.
Place the avocado in mixing bowl and mash until smooth.
Add the sour cream, curry powder, cinnamon, salt and pepper and fold together until well blended.
Add the tuna, almond, relish, raisins, green onions, celery and red pepper to the bowl.
Fold together until well blended.
Chill for at least an hour before serving.
