Corporal Archilazamora's Asian Salad

The Academy has been so fortunate and received so much support from many people. With this in the forefront of our minds, we were thrilled to be able to have the Academy give back this past weekend.

Two of Dean Pollak’s sons served in Afghanistan and they have become passionate about wounded veterans. Once a year the Independence Fund hosts a benefit and this year it was in Charleston. The Independence Fund was set up to furnish veteran amputees with quality wheelchairs because not all wheel chairs are created equal. The Independence Fund is 100% volunteer!

The Academy hosted a lunch for thirteen of the full time caregivers; wives, mothers and brothers. Corporal Freddy Archilazamora was the chef and Jennifer Griffin of Fox News lead the support gathering.  In Dean Pollak’s dining room the guests were served shrimp ceviche, seared tuna with an Asian mango salad and presented with a spicy strawberry punch.  For once, these people who give so much of themselves everyday were taken care of for a couple of hours.

Corporal Archilazamora's Asian Salad

Dressing

3 oz. rice vinegar

3 oz. Champagne vinegar

3 oz. maple syrup

8 oz. walnut oil (or olive oil)

Combine ingredients and whisk with a fork. Salt and pepper to taste.

Salad

1 iceberg lettuce head, quartered and julienned

1 whole mango thinly sliced

Several shavings of red onion

1 lb. raw tuna

Heat two teaspoons of olive oil over high heat in a non-stick skillet.  Dredge all sides of tuna steaks with coarse salt and coarsely ground black pepper.  Place tuna in skillet and wait until surface begins to brown, less than 30 seconds.  Repeat with all sides, including edges, using tongs to hold fish in place.

Toss vegetables with dressing and put a small handful on each plate.  Slice tuna as thinly as possible and fan five slices on each plate next to the salad.