Mr. Foodie knows how to party!

Hosting a party is a cinch if you follow these easy steps.

By Gregory Holman

Illustration Cassie Darst

Q. What’s an easy party to set up now that the weather might be getting warmer?

A. The Yellowfin Cobb Party. Its namesake salad is served at Springfield Brewing Company ($7.95, awesome-tasting). It’s a Cobb salad, but instead of chicken, substitute yellowfin tuna. Creating this salad takes very little effort; it works best with six to eight people.

The host should buy enough tuna to feed the number of guests. Figure 1/3 to 1/2 a tuna steak (4 to 6 ounces) per person. Cook the tuna any way you like it; the fastest is to sauté it medium-rare in olive oil, 2 minutes per side. Chop into cubes.
All the other guests bring one or two constituent ingredients: Hard-boiled eggs (chop up), ripe tomatoes (dice finely), avocado (peel and slice), bacon (turkey bacon is less fatty; fry and crumble it up), a packet or two of blue cheese crumbles or goat cheese (more expensive), plus enough bagged lettuce to feed everyone and a bottle of good (not-sugary) balsamic vinaigrette. Everyone does prep work ahead of time and brings their ingredient in their own dish. Serve the salad buffet-style; pair with iced tea or a light Corona.

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