Salad

Салат.
Порезать и перемешать: перец и красный чикори и кориандер и роман салат
Дрессинг
Натереть лук, 4 с.л. олив масло и 0,5 лимон и сизонинг

Asia
 Bean Sprouts,coriander,1 T.s. honey,mango sliced,chili pepper,1,5 T.s. soya,1,5 t.s. sesame oil,lemon
Fry Cashew nuts+olive oil+Honey and put on top of salad.

Beet Root+carrot+zuccini
Graded 1 beet root+2 carrot + 2 zuccini and  put to serving plate.
On top: cress salad
Dressing: 5 pcs Tarragon+ 3 T.s.O.oil+2 T.s.vinegar,2 T.s. yogurt,chili,garlic,salt,peper

Salad Dried Tomato
Cut to small pieces and mix dried tomato+ spinach or other + lemon
On service plate 3 T.Sp. O.oil  put mix veggies and mix + seeds,nut and Parmesan 

Salad Salary root
Shred 0.5 salary root + parsley + chili paper + 0.5 pear
Dressing : 4 T.sp O.oil +mustard + vinegar + salt

Salad Cress
On service plate put shredded carrot + cress salad.
Dressing : 4 T.sp O.oil +2 T.sp  balsamic +  ).5 lemon +salt  + paper
 

Blackened Tuna with Mango Salsa

Blackened Tuna with Mango Salsa

Serves: 2

Ingredients

• 2 four-ounce sashimi-grade Ahi or yellowfin tuna filets
• Blackening Seasoning
• 1 1/2 tablespoon paprika
• 1/2 tablespoon ground cayenne pepper
• 1/2 tablespoon pure red chili powder
• 1/4 tablespoon freshly ground white pepper
• 1 teaspoon kosher or sea salt
• Mango Salsa
• 1 ripe mango, peeled, seeded and diced
• 2 teaspoons honey
• 1/3 cup finely diced red onion
• 2 jalapeno peppers, seeded and minced, or to taste
• 1 tablespoon fresh lime juice
• 1/3 cup fresh cilantro, finely chopped

Instructions

1. In a medium, non-reactive bowl, drizzle the honey over the mango; stir well and refrigerate for 30 minutes to an hour. Stir in the onion, jalapenos and lime juice; cover and refrigerate for at least one additional hour, to allow the flavors to blend. Stir in the cilantro just before serving.
2. Mix all of the blackening spices together on a plate, and dredge the tuna on all sides. Heat a lightly greased cast iron skillet until nearly smoking and sear the fish over high heat until desired doneness – about 15 – 30 seconds per side for rare; about 1 minute each side for medium-rare.
3. Thinly slice and arrange the tuna on two plates; garnish each serving with about 1/4 cup of the salsa. Serve immediately.
4. Nutrition (per serving): 251 calories, 2.3g total fat, 44.2mg cholesterol, 94.5mg sodium, 943mg potassium, 30.3g carbohydrates, 5.8g fiber, 21.4g sugar, 30.4g protein.