El Santo's Grilled BC Albacore Tuna Steak with Arbol Mint Salsa

Freshline Staff -

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Sam Fabbro, Executive Chef from El Santo: Sam’s love for cooking started at a young age, when he would cook with his grandmother every day after school. He started working in kitchens at 15, and 13 years later he’s the Executive Chef at El Santo in New Westminster. His favourite dish to cook is fish because of the vast variety of textures and tastes you can create. On the odd times off, Sam likes to go on road trips, camp, or read a book.

Prep Time: 20 Min

Serving Size: Serves One Adult

Skill Level: Easy

Ingredients

  • 2 tbsp. of olive oil
  • Pinch of salt
  • Pinch of pepper
  • 1 large red onion
  • 1 bulb of fennel
  • Fennel fronds for garnish
  • 1 lemon
  • 2 tsp. of mint
  • 1½ tsp. of ground cumin
  • 5 cloves of garlic
  • ¾ cup of vegetable oil
  • 1½ tbsp. of cinnamon
  • 1⅓ tbsp. of chile de arbol
  • 250g troll-caught BC albacore tuna steak

Shop Chef-Quality Ingredients

Instructions

Arbol Mint Salsa

  1. Dice ½ an onion, 5 garlic cloves, along with 1⅓  tsp. of chile de arbol in a bowl.
  2. Heat olive oil in a pan on medium-high heat and add the diced ingredients once hot.
  3. Sauté and once garlic begins to brown, add 2 tsp. of mint and cook for another 2 minutes.
  4. Remove from heat and stir in 1½  tsp. of ground cumin and 1½ tsp. of ground cinnamon.
  5. Mix in salt and pepper to taste and set aside.

BC Albacore Tuna

  1. Let tuna come up to room temperature while sitting in olive oil.
  2. Season lightly with salt and pepper.
  3. Grill each side for 1 minute and 30 seconds, removing from heat once cooked to preference.

Onion and Fennel Salad

  1. Slice ½ an onion, lather with vegetable oil, season with salt and pepper.
  2. Slice 1 bulb. of fennel into thin slices, and dress in 1 tbsp of olive oil and juice from 1 lemon.
  3. Grill the sliced onions on high heat and remove once they turn brown.
  4. Combine the grilled onions, fennel and set aside.

Assembly

  1. Place the onion and fennel salad on a medium sized plate, distributing out from the center of the plate.
  2. Plate the tuna steak in the middle of the dish.
  3. Lightly dress it with arbol mint salsa and enjoy!

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

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