Local B.C. strawberries enhance savoury tuna dish

Location providesinspiration for many chefs and the B.C. coast has inspired many creative people in the food industry.

Terry Pichoris the recently hired executive chef at VillaEyrieResorton Vancouver Island. Therestaurant takes traditionalcoastal cuisine and adds an Italian twist.

The recipe Pichor prepared for hostGloria MacarenkoofOur Vancouver is an Italian crudo dish featuringraw albacore tuna.

The tuna is wrapped in a salt and sugar mixture and is cured using fennel seed. Pichor adds a fresh salad using edible flowers and local strawberries.

"We've started our green house program this summer and we're going to grow on that. So these [greens]are right outside my kitchen door," says Pichor.

Lightly cured albacore tuna

Ingredients

1 albacore tuna loin
Salt 250 grams
Sugar 125 grams
Zest of 1 lemon
Zest of 1 orange
2 grams of coriander seeds
2 grams fennel seeds

Instructions

Mix the salt, sugar, zest and toasted spices together in a mixing bowl until well combined to create a salt mixture.

Lay out two pieces of plastic wrap approximately the same width of the tuna loin. Dust the salt mixture on the plastic wrap and lay the tuna on top of the salt. Dust the top and the sides of the loin with the salt mixture.

Roll the tuna in the plastic wrap to form a log. Set a timer for 15 minutes. Remove the tuna from the plastic wrap and rinse under cold water. Allow the tuna to dry uncovered in the refrigerator for twohours. Wrap the tuna back in the plastic wrap into a log again, twisting the ends and tying them with butcher twine.

Garnish

6 strawberries (finely diced)
Shallot(finely diced)
3 french radishes (sliced thin)
Basil seeds (rehydrated in water) 1 gram
Lemon juice 15 ml
Extra Virgin Olive Oil 100 ml
Nasturtium leaves 10 small
3 nasturtium flowers, various colours

In a small mixing bowl, mix the strawberries, shallot, olive oil, lemon juice and basil seeds. Season to taste with sea salt and cracked black pepper.

To Serve

Slice the tuna into 1/4 inch pieces and lay out onto a large platter. Drizzle the strawberry mixture over top of the tuna and garnish with radish, nasturtium leaves and flowers.