Directions

1. Heat about 1 tbsp olive oil over high heat in a frying pan. While oil heats, cover both sides of the tuna steak with freshly-cracked pepper and salt to taste. Sear tuna for about 1 minute on each side (or more if you prefer your tuna less rare). Remove from heat and slice on the bias into 1/2" thick slices.
2. Heat a grill or grill pan over high heat. Drizzle the insides of the bread liberally with olive oil. Grill bread for 2-4 minutes or until toasted with grill marks.
3. In a small bowl, mash the avocado with the olives, basil and salt and pepper to taste. Set aside.
4. Toss together the arugula, tomatoes, and mint. Dress with 1 tbsp olive oil and the balsamic vinegar.
5. To assemble the salad, smear the grilled bread with the olive-avocado tapenade. Arrange the salad over the bread and top with the tuna slices.

Directions

1. Drizzle the rice vinegar over the rice. Set aside.
2. On a clean surface, slice the tuna into strips about the length and width of your finger (gross, I know). Set aside.
3. Place a sheet of nori, shiny-side-down on a clean cutting board or sushi mat. Wet your hands completely and scoop up a handful of rice. Press an even layer of rice from the bottom of the nori, up about 3/4 of the way.
4. Arrange 1 or 2 pieces of tuna tuna, avocado and some carrot in an even line at the bottom of the nori sheet, on top of the rice layer. Roll the nori tightly, encasing the tuna, avocado and carrot. Use a little water to seal the end if necessary. If you have a sushi mat, you can use it to roll the sushi at this point. Repeat with remaining nori, rice, tuna, avocado and carrot.
5. Slice the sushi into 1" or 1 1/2 " pieces. Sprinkle lightly with sesame seeds.
6. Serve garnished with your favorite sushi accompaniments. I prefer lemon, soy sauce, wasabi and pickled ginger.

Makes about 30 pieces of sushi.

Directions

1. Preheat oven to 425 degrees F.
2. Toss potatoes with olive oil and spread in an even layer on a baking sheet. Bake for 8-10 minutes. Flip with a spatula and bake for another 5 minutes or until fries are golden-brown.
3. Remove from oven and allow to cool for 5 minutes. Once cool, toss with garlic, parsley, Parmesan, salt and pepper to taste.
4. Serve hot.

Directions

1. Heat a grill or grill pan over medium-high heat. Grill sausages for 3-5 minutes on each side or until plump with visible grill marks.
2. While sausages cook, whisk mayonnaise and mustard together. Season with salt and pepper to taste. Toss with cabbage and cilantro. Set aside.
3. To assemble, place a sausage in a roll and top generously with the mustard slaw and chopped onions. Repeat with remaining ingredients.