Back       Bell Harbor International Conference Center Pier 66 2211 Alaskan Way Seattle, Washington 98121-1604 (206) 269-4108 fax (206) 441-6665 toll free 1-888-772-4422 rnash@bellharbor.org www.bellharbor.org Robert Nash Executive Chef Salad of Ahi Prepared Three Ways Cold Smoked, Hard Smoked and Served Rare with Vine Ripened Tomatoes, Hothouse Peppers, Salad Onions, Mixed Greens, Thyme-Black pepper vinaigrette, chive sauce For the Smoked Ahis use a wood (or woods) whose flavor you like. After brining, smoke in oven or in a smoker on low heat (100-120 degrees) for cold smoke or (105-180 degrees) for hot, until done. This dish was inspired by a phone call from our smokers, Felix Custom Smoking, saying they had some wonderful new products for us to try. They were right! For the Seared Ahi coat with a rub of coriander, pepper, salt, granulated garlic and sugar. Sear on all sides in hot oil just to seal crust. Depending on thickness of loin a couple of minutes in the oven might be necessary. For the vinaigrette use a ratio of 1 part Rice Wine Vinegar to 3 parts Virgin Olive Oil. Add coarse cracked black pepper, thyme & garlic, a bit of salt & whip to blend. Toss the cut up tomatoes in the vinaigrette and coat. After quartering dip the salad onions in the vinaigrette to marinate. Save the tops to use as garnish, cutting into thin strips while still attached at bottom. For the peppers, seed, square off, julienne and toss in vinaigrette. The greens are a seasonal mix of 12 to 16 varieties of edibles. The chive sauce is fresh chives pureed with water, a little lemon juice and seasonaings. Then folded and whipped into cream.