[SKEETERMAN]

- (1) tuna filet
- flour
- eggs
- bread crumbs
- salt and pepper
- arugula
- tomato
- red onion
- olive oil
- balsamic vinegar
- lemon juice
- parmesan cheese

This can also be done with chicken, steak or flounder (if you use flounder do not pound with a hammer)

Take your tuna filet and pound lightly with a meat hammer between two sheets of plastic wrap. Dredge in flour first then dip in the beaten eggs and lastly in your seasoned bread crumbs. Sautee your tuna in a skillet on medium heat very quickly on each side till the bread crumbs are brown. Place the tuna on a plate and sprinkle the top lightly with parmesan cheese.

Now for the salad. In a mixing bowl add your cleaned arugula, slided tomatos and red onions with a drizzle of olive oil, lemon juice and balsamic vinegar. Season with salt and pepper and drape the salad over the tuna.

You can use any kind of green leafy lettuce. Artichoke hearts, roasted peppers, portebello mushrooms, walnuts, pine nuts and crumbled blue cheese all go well tossed into the salad as additions or substitutes. Good luck!!