archive

Smoked Trout

This is great served with rustic bread and potato salad. It is also delicious served in a salad. We especially like it combined with apples, walnuts, beets, red onions and celery with horseradish dressing! Or, try it in this spread(recipe below), as we did this weekend. Everyone loved it! Ingredients 2 boneless trout fillets (1 …

Smoked Trout Read More »

Smoked Salmon

More time doesn’t mean more effort! Plan this one ahead of time and you’ll be thanking yourself when you dig in. Ingredients 2 lb salmon fillet (1″ thick) 4 handfuls of soaked cherry wood chips Dry Brine 1 cups brown sugar 3 tbsp coarse pickling/kosher salt Other Equipment Diffuser Kit or Drip pan with Water …

Smoked Salmon Read More »

Smoked Fish

This one’s a cottage favourite; easy and yummy. Of course it’s even tastier when you catch the fish yourself! Ingredients Filets of pike Rub 1/3 cup brown sugar 1/3 cup chopped dill Zest of 1 lemon 2 tbsp salt 2 tbsp freshly cracked black pepper Mop 1/2 cup cider vinegar 1/2 cup canola Directions Set …

Smoked Fish Read More »

Grilled Tuna Salad Niçoise

Ingredients 4 small tuna steaks 1 1/2 tbsp olive oil 3 tsp lemon juice, freshly squeezed salt and pepper, to taste 24 mini potatoes, halved or quartered 8 eggs, hard–boiled and halved 1 red onion, thinly sliced 2 tomatoes, cut into 8 sections 1 cup green beans, stemmed and blanched 2/3 cup Kalamata or Niçoise …

Grilled Tuna Salad Niçoise Read More »

Ingredients

  • 4 small tuna steaks
  • 1 1/2 tbsp olive oil
  • 3 tsp lemon juice, freshly squeezed
  • salt and pepper, to taste
  • 24 mini potatoes, halved or quartered
  • 8 eggs, hard–boiled and halved
  • 1 red onion, thinly sliced
  • 2 tomatoes, cut into 8 sections
  • 1 cup green beans, stemmed and blanched
  • 2/3 cup Kalamata or Niçoise olives

Vinaigrette
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp lemon juice
  • 8 tbsp olive oil
  • salt and pepper, to taste
  • 2 tsp honey
  • 2 tsp Dijon mustard

Garnish
  • leafy green lettuce

Directions

  1. Marinate tuna steaks in olive oil and lemon juice for 1 hour. Sprinkle with salt and pepper.
  2. Meanwhile, cook eggs for 10 minutes in gently boiling water and blanch green beans. Set aside in refrigerator.
  3. Preheat the grill on MEDIUM for 10 minutes and brush the grids with vegetable oil.
  4. Toss potatoes with olive oil and sprinkle with salt. Place on grill, cut side down, and cook, turning occasionally until tender, about 20–25 minutes. Set aside.
  5. Place the tuna on the grids and cook according to the guide for fish steaks, for a total of 8 minutes. (Leave one area of the grids free so that they are clean and ready for grilling the pineapple spears.)
  6. Meanwhile, prepare Vinaigrette by combining balsamic vinegar, lemon juice, olive oil, salt, pepper, honey and mustard in a large glass jar. Shake vigorously.
  7. To serve, arrange lettuce on plates and place potatoes, red onion, tomatoes and green beans in the centre of each plate. Arrange 1/2 tuna steak* on top of vegetables. Place eggs and olives attractively around the tuna and drizzle with Vinaigrette.
  8. *NOTE: If serving for lunch, use 2 steak per person. Use whole steaks if serving as dinner.

Recipe from Gathering Around The Grill Cookbook