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Ingredients

• 6 cups mixed greens
• 3 roasted red bell peppers cut into strips
• 4 anchovy fillets chopped
• 1 cup sun dried tomatoes cut into strips
• 1 cup artichoke hearts quartered
• ¼ cup Kalamata olives quartered
• 2 teaspoon minced garlic
• ½ cup shallots cut into strips
• 1 tablespoon fresh herbs chopped (basil, oregano, parsley, etc.)
• juice of one lemon
• 3 tablespoon olive oil
• 6 quail eggs
• 6 slices of feta cheese sliced thin
• ¾ pounds of ahi tuna

Procedure

1. In a large bowl combine the mixed greens, two of the roasted peppers, anchovies, artichokes, and olives. Toss together.
2. In a small sauté pan add 1½ tablespoons olive oil. Heat the garlic and turn off the heat. Add the tomato slices and let sit 10 minutes. Drain any excess oil.
3. In a blender combine the other 1½ tablespoons olive oil and the rest of the roasted pepper. Blend until smooth. Set aside.
4. Spay a non stick pan with pan coating. Crack the quail eggs and be careful not to break the yolk. Cook sunny side up.
5. Add the herbs and lemon juice to the salad mix. Keep warm.
6. Slice the ahi tuna in 12 thin slices.

To Plate

1. Place a slice of feta on the bottom of 6 plates.
2. Place some salad mix on the feta.
3. Then place a slice of ahi on top of the salad.
4. Repeat so you have 2 layers.
5. Place a crouton on top with the quail egg as a garnish.
6. Spoon some of the roasted red bell pepper oil around the plate.