SCUBA DIVE BBQ

• Fennel Crusted Tuna
• Seafood Stuffed Veal Tenderloin
• Melon Soup with Ginger Cucumber Salsa
• Corn and Wild Rice Pancakes

FENNEL CRUSTED TUNA 2 1-inch thick tuna steaks (1 pound each) 1 tablespoon + 1 teaspoon of crushed fennel seed (20ml) 1 tablespoon + 2 teaspoon of minced lemon zest (25ml) 1 teaspoon of kosher salt (5ml) Olive oil spray Lemon wedges In a bowl, combine fennel seeds, lemon zest and salt and rub coarsely into the flesh of the tuna. Cover tuna with plastic wrap and refrigerate for 1-4 hours.

Remove the tuna from the fridge and let come to room temperature.

Preheat barbeque to 375°F/190°C or high heat.

Oil the grill and drizzle oil over tuna. Season with salt and pepper.

Place tuna on grill and cook for 2 minutes per side

Serve with fennel tops and lemon wedges as garnish

Yield: 4 servings (of ½ steak each)

SEAFOOD STUFFED VEAL TENDERLOIN 1- 3.5 pound Veal Loin Roast Rub 1 tablespoon garlic powder (15ml) ½ teaspoon all spice (2ml) ½ teaspoon coriander (2ml) 1 teaspoon onion powder (5ml) 1 teaspoon cinnamon (5ml) 1 teaspoon paprika (5ml) 1 teaspoon thyme (5ml) 1 teaspoon chilis (5ml) 1 teaspoon dry mustard (5ml) 2 tablespoons brown sugar (30ml) 1 tablespoon black pepper (15ml) Combine rub ingredients in a medium size bowl.

Using a sharp knife, slice the veal loin evenly lengthwise to make a book.

Cover with plastic wrap and gently pound veal with a mallet just enough to make meat flat.

Using your fingers, massage rub into the veal, Make sure veal is completely covered with rub. Place in a plastic bag and let marinate in the refrigerator for 4 hours.

Stuffing
10 medium shrimp
20 bay scallops, small
2 ½ cups leeks, chopped (625ml)
1 tablespoon butter, softened (15ml)

20 sheets of proscuitto, thinly sliced.

Place veal on a sheet of plastic wrap that is lined with proscuitto slices that have been layered out slightly overlapping to form a square- 10”x 8” or the length of your veal loin roast.

Place veal on the proscuitto at one end of the square and evenly distribute the shrimp and scallops in the centre of the veal. Top with leeks and dot with softened butter.

Using the plastic wrap as a guide, roll up the tenderloin so the proscuitto is completely covering the veal loin, tighten plastic wrap around roast and place in the refrigerator for 1-2 hours.

Preheat one side of the barbeque to 375°F/190°C or medium high heat and leave the other side of the barbeque off.

Place veal on the direct heat side of barbeque and cook for 3 minutes per side, or until the proscuitto is golden.

Remove from direct heat and place over indirect heat. Close lid and cook for 30-40 minutes or 20 minutes per pound.

Yield: 8 servings

MELON SOUP WITH GINGER CUCUMBER SALSA 1 ripe honeydew melon (2.5 pounds) The juice and zest of 2 limes ½ cup of buttermilk, yogurt or sour cream (125ml) Salt to taste Mint sprigs Ginger Cucumber Salsa ½ small cucumber, peeled and seeded The juice and zest of 1 lime 1 tablespoon of minced basil (15ml) 1 tablespoon of minced mint (15ml) 1 jalapeno chili, seeded and finely diced 1 teaspoon of freshly grated ginger (5ml) Salt

Cut the melon into eighths and set one wedge aside. Seed, peel, and puree the rest. Stir in the lime zest and juice and yogurt. Add a few pinches of salt to taste. Cover and refrigerate. Serve with salsa on top.

Yield: 4 servings

CORN AND WILD RICE PANCAKES 2 large eggs beaten 2 tablespoons of melted butter (30ml) 2 cups of whole milk (500ml) 1 ½ cups of all purpose flour (375ml) 1 teaspoon of honey (15ml) ½ teaspoon of baking powder (2ml) ½ teaspoon of canned pureed chipotles (2ml) 1 cup of cooked wild rice (250ml) 6 scallions, chopped ¼ cup of finely chopped cilantro (60ml) 1 cup of roasted corn kernels (250ml) Salt and pepper to taste

In a mixing bowl combine eggs, melted butter, milk flour, honey and baking powder to make a batter. Add the pureed chipotles, wild rice, scallions, cilantro, corn and salt and pepper.

Place in the fridge (for up to 4 hours) until ready to use.

Preheat barbeque to 212°F/100°C or low heat.

In a cast iron skillet with lots of butter, pour batter into ¼ cup portions to form pancakes.

Cook until brown – about 2 minutes and turn. Continue to cook for another 2 minutes and serve immediately.

Yield: 8 pancakes

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