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Grilled Tuna with Seasonal Vegetable Ragout and Bliss Potato Stack

Serves 4
This light and refreshing meal is perfect
for a warm fall evening
• 4 6 oz tuna steaks
• 4 medium red bliss potatoes (or other large new potato),
parboiled until just cooked through
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• Chopped fresh parsely

Any mixture of seasonal market fresh vegetables including but not limited to:
• 1 bunch baby carrots, peeled and parboiled
• 1 yellow squash, quartered lengthwise, seeds removed, chopped
• 1 zucchini, quartered lengthwise, seeds removed, chopped
• 8 spring onions lightly blanched
• 4 leaves swiss chard, stems chopped separately and parboiled, leaves chopped
• 2 cloves garlic, sliced fine
• 1 large wedge fresh lemon
• 1 tbsp extra virgin olive oil
• 1 tsp any fresh herb you like (purple basil would be delicious) sliced thin

Red pepper coulis:
• 1 roasted pepper, peeled, seeded, cleaned
• 1 clove garlic
• 1 tbsp lemon juice
• 1 tsp sugar or honey
• Salt and pepper
• 2 tbsp extra virgin olive oil
• Up to one cup of cold water

Preheat the grill. Rub the tuna steaks with one tbsp of the olive oil and some pepper and marinate while preparing the vegetables. For the coulis, place the pepper, garlic, sugar or honey, lemon juice, salt,Tabasco and oil in a blender and purée 1 minute until smooth. Add water until it reaches a pourable consistency. Reserve. Slice the potatoes, about 1/4 inch thick, rub with the remaining tbsp oil, the garlic and salt and pepper, spread out on a sheet pan and place in a hot oven (450F) for 10 minutes.

Heat a large pan on the stove or the grill and place one tbsp olive oil in the pan. Sauté the carrots, squash, zucchini, onions and chard stems in the oil two to three minutes. Add the garlic and the chard leaves, and cook two more minutes, remove from heat, add the lemon juice and more oil if desired and the herbs. Reserve in a warm place while you cook the fish. Grill the fish over high heat one minute on each side for rare tuna.Remove the potatoes from the oven and, being careful not to burn you self, stack the slices on each of four plates and top with a little parsley and extra virgin olive oil if desired.Place a mound of the vegetables in the middle of the plate, top with a grilled tuna steak and surround with the red pepper coulis.


Originally published in the Fall 2007 issue of Lifestyle Nova Scotia Magazine.