Ingredients

Buffalo Mozzarella Salad

1 hand-wrapped Buffalo Mozzarella

2 Portabella Caps

3 Heirloom Tomatoes (various colors)

6 Cherry Tomatoes

Mesclun Greens

1 head of Frisee

Extra Virgin Olive Oil

1 large ring mold

Salt and pepper to taste

Seared Yellow-fin Tuna

2 8oz. Yellow-fin Tuna Fillets

1 Bundle Asparagus

2 Red Bell Peppers

8 New Potatoes (red potatoes)

1 Navel Orange

1 Red Grapefruit

1 Green Onion

1 Tsp Wasabi Oil

1 Tbs Unsalted sweet cream butter

Salt and pepper to taste

Begin by preheating your oven to 375 degrees. In a separate bowl for each vegetable, generously oil and salt the portabellas, bell peppers and red potatoes. Make sure to add pepper to the potatoes before placing them in the oven.

All three ingredients will cook for different amounts of time. The portabellas will cook for 15 minutes. Cook the peppers for around 30 minutes or until you notice they have become wrinkled in texture.

Check the potatoes after 30 minutes or after you remove the peppers as they will take longer to cook completely. When fully cooked, the potatoes should have a soft texture.

While roasting these items, you may blanch your asparagus in boiling salt-water. Trim the bottoms of the asparagus if necessary. Next, carefully place it into the boiling water until it turns a bright green and is slightly limp. Use tongs to remove the asparagus and place it in a bowl of ice water. This technique is called "shocking" and will prevent the asparagus from over cooking.

This next part of the recipe will require a sharp cutting utensil. It is important to have a sharp knife when slicing fresh fruit, vegetables and meat for both your safety as well as precision. 

First, slice the heirloom tomatoes and then half the cherry tomatoes and set aside.Then slice the roasted portabella caps horizontally. Keep all ingredients separated.

When slicing the buffalo mozzarella, make sure to clean your knife between every two slices so the cheese doesn't stick to the blade. Set it aside.

Using your hands, break off all of the green parts of the frisee lettuce and discard.  The remaining frisee should be yellow and white. Mix this with one handful of mesclun lettuce.

On a diagonal, slice your green onions into thin slivers. This will be used as a garnish for the main dish.

Note: Make sure to keep your work area clean and wash your cutting board after each use.

In a large mixing bowl, lightly toss the previously prepared salad ingredients with the extra virgin olive oil, salt and pepper. Place a large ring mold in the center of your chosen salad plate.  Layer your salad in the ring mold starting with your lettuce and frisee.  Next, alternate between mozzarella and the different colored heirloom tomatoes.  Continue until you reach the top of the mold.  Crown your salad with the portabella slices and accent the dish with the cherry tomato halves.    

For your main entree, you will use oranges and red grapefruit to compliment the tuna. Begin by slicing off the ends of the fruit. Place the fruit on one flat end. In a crescent motion from top to bottom, cut away the rind one slice at a time. Try not to cut away too much fruit. This is a difficult technique and may take a few tries to master completely. After removing the rind, cradle the fruit in one hand and carefully slice away the meat of the fruit. Continue until all segments have been cut away.

After your red peppers have cooled, carefully remove the stem and seeds, and peel away the outer skin.  Slice the pepper into thirds and lay the slices flat on the plate to serve as the bed of the tuna. The red potatoes should now be placed along side of the bed of pepper.

Next preheat one non-stick sauté pan to medium heat.

Place the chilled asparagus and a tab of butter into the pan. Add a dash of pepper to taste. Do not over cook. As your asparagus is cooking, you should preheat a second non-stick sauté pan to high heat for the tuna.

Ready your tuna fillets by coating with oil and lightly seasoning with salt and pepper. Once the pan is hot, sear each side of the fillets for only a few seconds.

Stand the tuna up on its end to sear the edges as well. Remove from the pan and cut each fillet against the grain to reveal the rare, pink center. Place on the bed of red pepper and add the asparagus . Add fruit, wasabi oil and sliced green onion to complete this gorgeous dish.

Top off the meal with a bottle of Riesling wine. The Riesling grapes accompany the Yellow-fin Tuna to perfection. Couple the meal with yeast rolls made with your facorite herbs and spices for a great finishing touch. 

Whomever you may be cooking for, this dish is sure to be an overwhelming success. The delicate  tuna complimented by the asparagus and zesty bell pepper will be reason enough to stay home for any occasion.  The wasabi accent takes this dish to the next level with a jolt of warmth. Don't be afraid, the tangy citrus waits on your plate to refresh your pallet if things get too steamy. Enjoy!