We wanted to provide you with some more info about the meal we created and how it came to be. The roasted potatoes got added in because Lo had some beautiful French Fingerlings that we couldn't pass up. They are much waxier than other potato varieties usually encountered in the grocery stores and have a velvety texture we love.
The corn was a bit of an afterthought, but it was the first of the BC corn to arrive at Brambles Market so we picked up 2 ears just to have the flavour sensation. It did end up being on the bbq for a little too long and got tough, so if cooking corn on the bbq we recommend no longer than 8-10 minutes, turning frequently (it will still have some crisp juiciness to it).
The tuna tartare, also we hadn't planned on, but Kathy suggested it when we were preparing the tuna for the bbq. The belly meat is delicious, but trimming the tuna loin results in a nicer finished product for grilling and serving. It was a zesty and refreshing flavour combination with the rest of the meal. With the heat we've been having, it's nice to have a chilled component to any meal.
And the bbq'd tuna loin...well, it got overcooked. Yes maybe we did have a glass of wine before dinner, and maybe we got just a little too engaged in conversation...I think it was something about capers... The point is, don't walk away from the tuna for more than 2-3 minutes when you're cooking it! It is important that the grill is very hot before starting, and don't have the lid open for any longer than the time it takes to drop the loin on the grill. Turn after 2-3 minutes, and then again for the final side. The tuna is best served rare, or medium rare if you must.
Neither of us had ever baked a crisp on the bbq, but starting the oven was not an option. The topping got crispy and beautifully browned and the juice from the berries bubbled out just enough to make our mouths water but not make a mess of the bbq. We were very happy with the results and highly recommend it.
And we can't forget about the wine! The whole meal was planned with the Concha Y Toro Trio in mind. It was given to us as a gift and neither of us had tried it so we were going out on a bit of a limb when deciding what to pair with it. The back label recommended oily fish, and because we were sourcing our meal from the Farmer's Market Tuna Loin was the natural choice. The rest of the meal fell into place because of the beautiful produce that presented itself to us (and because we both love ratatouille).
We hope you're enjoying the bounty of the summertime harvest as much as we are! If you have suggestions for ingredients you'd like to see in our monthly columns, please let us know.
Cheers,
Kathy and Connie
