Servings:
4
Preparation Time:
0.5 hours
Ingredients

• 4 Large Eggs
• 2-3 Sweet Pickles (Gherkins)
• Tsp Cayenne Pepper
• 2 Tbsp Mayonnaise
• 2 Tbsp Cumbled Feta
• Salt and Pepper to Taste

Cooking Instructions
In Birmingham there are some amazing pickles. I prefer a brand called Wickles, which can be found here. I like to use one slice of Wickles for each egg in this recipe.

Hard boil the eggs and peel. Dice pickles and combine with eggs, cayenne, mayonnaise, and feta cheese. Add salt and pepper to taste.

Notes
If you don't like this egg salad you are just silly.

Servings:
4
Preparation Time:
0.5 hours
Ingredients

• 1 pound sashimi grade tuna
• Delicate greens for 4
• 1/4 cup sliced almonds
• 1 lime
• 1 hot chili, sliced into very thin strips
• 3 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tbsp peanut oil
• 4 tbsp vegetable oil
• 1/2 cup roughly chopped cilantro
• 1/2 cup finely diced green onions
• 3 tbsp brown sugar
• 1 tbsp honey

Cooking Instructions
This only works if you can find very high quality tuna.

Combine grated ginger, lime zest and juice, soy sauce, honey, rice wine vinegar, and brown sugar in a small mixing bowl. Whisk to combine.

While whisking mixture, drizzle in sesame, peanut, and vegetable oils.

Add a small amount of peanut oil to a pan and sear all sides of tuna over very high heat. Each side will only take between 30 seconds and a minute.

Let fish rest and then dice.

Divide lettuces into 4 salads. Top with diced tuna and garnish liberally with cilantro, green onion, and almonds. Pour dressing over salads, and top with slivered hot chili pepper.

Notes
Sashimi grade tuna. What else could you ever want? This Asian salad combines the classic tastes of lime, soy, and ginger.