A great first course bursting with flavours and easily adjusted for use with various types of fish. Salmon works well, as does the less costly albacore tuna. If you don’t have garlic oil, simply crush a clove of garlic into a cup of canola oil and bring to heat before cooling–voila, garlic oil.
500 g ahi tuna loin
1/2 cup (125 mL) garlic oil
1 Tbsp (15 mL) capers, chopped
1 small shallot, finely diced
3 chives, sliced
1 sprig of dill, finely chopped
Salt, to taste
1/2 lime, juiced
Cut tuna into 3/4 in (2 cm) cubes. Add tuna to garlic oil in a pot over medium-high heat and slowly bring to just under a simmer, gently turning tuna until it begins to flake. Remove from heat and let cool in oil.
Drain and reserve excess oil and place tuna in mixer along with capers and diced shallot. Mix evenly without pureeing mixture. Add sliced chives, chopped dill, salt, and lime juice to tuna mixture. Add a few tablespoons of garlic oil to adjust the tuna spread to desired consistency.
Check seasoning and serve immediately or put in the fridge and serve the next day.
To serve: Use a pair of teaspoons to mould each serving into the shape of a large almond, then place on crostini. Garnish with fresh herbs. Alternately, put the tuna spread into a serving dish and crostini in a basket beside for your guests to serve themselves.
source: "West Coast Wonder", alive #301, November 2007
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.