INGREDIENTS:

    50 gms      Organic greens

    20 gms      Arugula (spinach can be an alternate)

    100 gms   Tuna, sashimi grade

    1 T               Doña Elena Pure Olive Oil

                         Vinaigrette

    4 T               Swiss Quark

    1 t                Horseradish

                        Salt & Pepper to taste

    1 t               Fresh basil, chopped

PROCEDURE

1. Wash greens, drain and arrange on plate.
   
2. Slice Tuna fillet in logs and rub with coarsely ground pepper and little salt.
   
3. Heat olive oil in skillet, add tuna fillet, sear for 1 minute on each side so that tuna is still pink in color inside.
   
4. Mix swiss quark with horseradish, little salt & pepper.
   
5. Add vinaigrette to salad greens.
   
6. Top the greens with the seared tuna, and lace the tuna with the swiss quark mixture.
   
7. Put basil on top and serve immediately.