1. In a large bowl, combine all of the ingredients except the tuna.
2. Whisk the sauce well to combine. Add the tuna and toss well. The tuna can sit in the marinade for a half a day or so, but if you leave it any longer, the acid in the citrus will begin to slowly cook the fish.
3. Wash and pat dry the romaine hearts and begin to assemble the wraps.
4. Add a few spoonfuls of the poke to each romaine heart. Top off with fresh avocado cubes, pineapple, red cabbage and black sesame seeds. Serve immediately.
1. Preheat oven to 375 F. In a small bowl, mix all ingredients for salmon marinade together. Marinate salmon fillets in a large plastic bag for 10-15 minutes.
2. Meanwhile, prepare veggies. Add cauliflower florets to a food processor and pulse until fine and resembling rice.
3. Add olive oil to a large frying pan over med-high heat. Add cauliflower rice and saute for 15 minutes. Meanwhile, add salmon, broccoli rabe and red pepper to a parchment-lined baking sheet. Bake in the oven for 10-12 minutes until salmon is fully cooked.
4. Add cauliflower rice and romaine to large pasta bowls, then top with broccoli rabe, red pepper and salmon. Add sliced avocado to each bowl. Garnish with sesame seeds, chopped cilantro and lime wedges. Serve and enjoy!
6 ounces Parmigiano-Reggiano or Grana Padano cheese
1 small garlic clove, crushed
1/8 teaspoon fine salt
freshly milled black pepper to taste
1 teaspoon Dijon mustard, or anchovy paste, as preferred
1 tablespoon red or white wine vinegar
7 tablespoons high quality extra-virgin olive oil
First make the dressing: In a small bowl, use a fork to mash the garlic, salt, and pepper together. Blend in the mustard, vinegar, and olive oil. Taste it and adjust for seasoning. Set aside, removing whole garlic before serving.To sear the Romaine indoors, select a heavy, cast iron ribbed grill pan for stove-top grilling. Alternatively, use a broiler pan for indoor broiling. For outdoor cooking, prepare a fire in a charcoal grill or preheat a gas grill. Preheat the grill pan, broiler pan, or outdoor grill rack over high heat. Use a vegetable peeler or mandolin to shave the cheese into paper-thin slices. Remove the loose, floppy, dark outer leaves from the Romaine hearts but leave the cores intact. Cut each heart in half lengthwise and brush lightly on both sides with olive oil. Transfer the four halves to the hot grill pan, broiler pan, or outdoor grill rack, laying them cut side down over medium heat. If broiling, place the pan 5 inches below the heat. Sear until they are wilted and have char marks on their surface, 2-3 minutes on each side. Take care not to burn them. Remove from direct heat at once. Drizzle a teaspoon of the dressing over the cut surface of each heart. Lay the cheese shavings and bacon strips over their Romaine halves. Run them under a hot broiler or closed outdoor grill for a few moments, just until the cheese melts slightly, about 10 seconds. Serve at once with additional dressing on the side. Serve at once, or lukewarm.
An easy to toss together summer salad. Perfect for those lazy hot days where you feel like you can hardly move. Buy the deli smoked chicken or turkey in the deli case. Best of all this tasty salad be enjoyed year-round using canned bing cherries and crisp and cool Andy Boy Romaine Hearts.
1/3 C extra virgin olive oil
2 T balsamic vinegar
2 T stone-ground mustard
1 teaspoon salt
1/2 t thyme
Freshly ground pepper and salt.
2 Andy Boy Romaine Hearts
3/4 C crumbled feta or cotija cheese
1/4 C diced green onions
1 can mandarin oranges
2 cups smoked chicken, cut in cubes
1 cup of fresh or canned bing cherries, pitted and halved
Prepare the dressing by whisking together olive oil, vinegar, mustard, honey, thyme salt and pepper.
Toss together all of the ingredients, except cherries in a large bowl. Drizzle vinaigrette over salad and toss again. Sprinkle with cherries.