Cook the potatoes until just tender, cool in ice water and peel and quarter.
Top and tail the beans and boil in water for 5 minutes, cool in ice water.
Rinse lettuce, dry and arrange on a large plate.
Chop the tomatoes into halves and add to the plate.
Cut the tuna on a bias into 1/4 inch slices and add to the the plate.
Arrange the potatoes, beans, sliced onion, eggs, olives over the lettuce
In a small bowl mix the oil, Dijon, vinegar, garlic, chopped parsley, salt and pepper. Pour over the salad and serve.
Ingredients
2- 4oz tuna steaks pan seared to rare
12 small red skin potatoes par boiled
5oz tipped green beans {blanched and cut into 1 inch pieces
12 grape or other small tomato variety halved
4 cups of mescaline lettuce
1 red onion, finely sliced
4 hard-boiled eggs, peeled and quartered
20 black olives
Chopped fresh parsley
8 tablespoons extra virgin olive oil
1 tsp of Dijon mustard
3 tablespoons red wine vinegar
2 garlic cloves, peeled and finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
Red Velvet Cake
Directions
Place graham cracker crumbs in a mixing bowl and mix with 1 stick of melted butter and pat into a 9×13 pan. Cream together 2 sticks of butter [room temperature], 2 eggs, 1 box of powdered sugar and 1 tsp of vanilla and mix together for 15 minutes. Spread over graham cracker mixture. Arrange 3 sliced bananas over mixture. Spread crushed pineapple on top of bananas. Spread 1- 9oz container of cool whip on top. Sprinkle top with 1/2 cup of chopped pecans. Decorate top of cake with cherries. Refrigerate cake several hours before serving.
Ingredients
2 cups graham cracker crumbs
3 stick of butter
2 eggs
1 box of powdered sugar
1 tsp vanilla
3 bananas sliced
1 large can of crushed pineapple
1 9oz. Container of cool whip
1/2 cup of chopped pecans
Maraschino cherries
Gazpacho
Directions
Cut the cucumbers, tomatoes, red onions, and jalapeños in the 1 inch chunks.
Working in batches, place to cut vegetables in the food processor with the garlic, basil and cilantro, and pulse until coarsely chopped. Do not over process.
In a storage container, combined the chopped vegetables with the rest of the ingredients and mix well. Tightly wrap gazpacho and allow to sit for 24 hours before serving.
Taste for seasoning and adjust as needed
Top with seasoned garlic bread crumbs upon service
Ingredients
One English cucumber seeded, not peeled
4 cups medium diced heirloom tomatoes
One red onion, peeled
One jalapeño with seeds
One and a half tablespoons of garlic, peeled and crushed