This fresh and simple dish is perfect for late spring and early summer. A quickly seared tuna loin is melt-in-your-mouth juicy, can be cooked in minutes, and goes a very long way. With the ale-spiked dressing, this dish goes well with a craft lager laced with Citra hops and orange peel.
Switch out tuna for large prawns or organic boneless chicken breast, if preferred.
Given this dish is laced with orange and fennel, a fruity lager or IPA with notes of orange and lemon and subtle hints of hops works extremely well. Crisp and cold, it’s the perfect accompaniment when serving almost any gently prepared seafood dishes.
In small bowl, place dressing ingredients. Vigorously whisk together until emulsified. Set aside.
To make salad, peel oranges, making sure to remove bitter white pith. Cut orange between the membranes to make wedges. Place in large, shallow bowl. Separate radicchio into leaves; wash and blot dry. Add to orange wedges. Cut fennel bulb in half, reserving fronds. On mandoline, thinly shave fennel and then shallot. Add to oranges and radicchio. Set aside.
Preheat barbecue or dry grill pan until very hot. Brush tuna loin with oil. With mortar and pestle, crush fennel seeds, then rub into tuna to evenly coat. On barbecue or in grill pan, sear tuna until charred all over but still rare on the inside, about 4 minutes. Remove to cutting board to rest for a minute, then thickly slice and break into pieces
Give salad dressing a quick whisk. Drizzle over orange and radicchio mixture. Gently toss. Serve salad with tuna overtop. Garnish with fennel fronds.
This recipe is part of the Brewed Flavours collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.