After a discussion today about ahi, I couldn’t stop thinking about the wonderful ahi salad I had the last time I visited my friends Susan and Chris in Port Aransas, Texas, more than a year and a half ago. We went to lunch at a very upscale restaurant and were served a sinfully delicious mixed green salad with balsamic dressing, topped with bleu cheese, candied walnuts, sliced pears, and heavily peppered ahi—yellowfin tuna caught earlier that day in the Gulf of Mexico. I crave the fresh seafood available in Port A and miss that ahi tuna delicacy. When I drove home this afternoon, I stopped at Whole Foods and found a six ounce chunk of fresh ahi with my name on it. I encrusted it in coarsely ground black pepper, grilled it for a couple of minutes, sliced it thinly, and served it on a bed of spring greens lightly dressed in a balsamic vinaigrette that I made with blood orange balsamic. Whole Foods also had some candied walnuts so I didn’t have to spend the time making my own and I found some crumbled Gorgonzola to use instead of bleu cheese. The resulting feast looked so beautiful I decided to take a few shots. Food photography is becoming a sideline of mine lately. I wish we could serve this at Famous Mo’s but since we don’t have a hood in the kitchen, we cannot cook any meat or seafood from scratch. Maybe we’ll have to start serving sushi.