Tuna Salad with Avocado, Sprouts & Hard Boiled Eggs

Low calorie, low carb and a great source of Omega-3, this simple, light and delicious Tuna Salad recipe makes an easy weekday dinner paired with sliced avocado, hard boiled eggs and some fresh tomatoes. Topped with a mound of flavourful onion sprouts and dressed with a tangy vinaigrette, summertime dining doesn't get any easier, healthier or more satisfying.



Tuna Salad with Avocado, Sprouts & Hard Boiled Eggs
Serves 2

10 oz (2 small cans) canned tuna, drained and flaked
1/2 cup diced English cucumber
3 green onions, finely chopped
2 tsp fresh squeezed lemon juice
1 lemon, zested
2 tbsp fresh dill, finely chopped
1/3 cup mayonnaise or Greek yogurt
1/2 tsp salt
1/4 tsp black pepper
6 oz mixed greens
2 large eggs, hard boiled, peeled and halved
1 avocado, peeled and sliced
6 grape tomatoes, halved
1 package onion sprouts, for garnish
Maldon salt and fresh cracked black pepper

Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar or lemon juice
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper and salt, to taste


Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper and salt to taste. Combine tuna, diced cucumber, green onions, lemon juice, zest, dill, mayonnaise, salt and pepper in a large bowl and stir well. Toss the mixed greens with some vinaigrette to taste, then arrange on 2 plates and top with a generous scoop of the tuna mixture. Top with a handful of onion sprouts and garnish with sliced avocado, tomatoes and hard boiled eggs. Season with Maldon salt and fresh ground black pepper to taste and drizzle with more vinaigrette if need.

Fresh Ontario Fiddleheads Sautéed with Garlic

Fiddleheads, also called crosiers, are the edible young unfurled leaves of the ostrich fern that grow beside riverbanks and streams. With a limited growing season that lasts only a few weeks in late April and early May, fiddleheads are considered one of the first treasures of spring, making them a rare and prized delicacy. Fiddleheads are not cultivated, but are harvested in the wild and need to be collected just days after they emerge from the soil, for after they uncoil, they're inedible. There is much discussion about the flavor of these succulent greens. Some say fiddleheads tastes nutty and earthy, reminiscent of asparagus, spinach and even artichokes or broccoli rabé. They have a fabulous crisp texture and unique flavour that is wonderfully rich and delicious.

Ontario fiddleheads 

Fiddleheads get top marks when it comes to nutrition — high in vitamins C and A, and a great source of iron. They also contain twice as many antioxidant properties as blueberries, which make them the antioxidant kings. Shaped like no other veggie, fiddleheads are just a few inches in diameter, and are often encased in brown, papery scales, so they need to be washed well and drained before using. The exquisite flavor of the ferns are at their best when served within hours of picking, either steamed until tender, or simply sautéed in a little butter and fresh garlic. Whichever way you like to prepare them, take a walk on the wild side and rejoice in one of the great culinary signs of Spring.

Sautéed Fiddleheads with Garlic
Serves 4 

1 lb fiddleheads
2 garlic cloves, finely minced
2 tbsp olive oil
1 tbsp butter, to taste
Maldon salt and black pepper

Wash the fiddleheads. Remove any fuzz found in the curl of the fiddlehead, by running your finger across the fiddleheads. Heat oil in a sauté pan over medium–high heat, then add the fiddleheads and garlic and cook, covered, for 3–4 minutes. Uncover and cook for an additional 3–4 minutes or until they are tender but still are slightly crunchy. Add salt and pepper to taste and swirl in some butter. Serve immediately.

Joey Don Mills: Globally Inspired Casual Cuisine

Since launching its first restaurant in Calgary just over 10 years ago, Joey Restaurant Group has built a strong and loyal following with 18 locations across British Columbia, Alberta, Manitoba, Washington and now two in Toronto: Joey Don Mills and Joey Eaton Centre. Owned by Jeff Fuller of the restaurant empire family who own Joey and Earls restaurants, he describes Joey restaurants as having "an edgy menu, engaging service and contemporary design." Staff undergo 20 hours training to learn Joeys’ service philosophy, food and wine. "We also put a lot of time and effort making our restaurants and menus are unique from location to location." For a big box casual fine dining chain, they seem to have the recipe for success. 

The casually elegant dining room at Joey Don Mills

With Joey's innovative global cuisine, cool hip interior styling, and charming, attractive servers, the restaurant's busy from lunch through dinner until closing. The interior design of Joey Don Mills features a mixture of maple and walnut wood, distressed leather booths, modern accent and dome lighting and wide plank smoked wood floors, with a central concrete, glass and brushed nickel staircase that leads to the second floor and out onto their spectacular rooftop patio, perfect for summertime al fresco dining. 

Joey Don Mills rooftop outdoor patio

Under the culinary direction of Joey's Executive Chef Chris Mills, the 40-year-old chef who once placed fifth in the Bocuse d’Or and competed on the original Iron Chef, comes a menu that gallops all over the globe. Chris is renowned for taking classic dishes and putting a global twist on them, inspired by his extensive travels throughout Europe, Asia and the Pacific Rim, as reflected in such innovative offerings as Miso-Chicken Ramen, Pan Fried Gyoza and Penang Prawn Curry from the Far East, Tandoori Chicken Flatbread and Bombay Butter Chicken from India, and Lobster Ravioli and Spicy Seafood Linguine from Italy.

Joey's Executive Chef Chris Mills

photo: Rob Newell

A recent afternoon when we lunched at Joey Don Mills, we chose the mile-high Mushroom & Cheddar Burger with yam fries and truffle lemon aioli, an Ahi Tuna Club with red pepper relish, arugula and panko onion rings and their sensational  Sashimi Tuna Salad with mixed greens, peanuts, avocado and cilantro mint dressing. As hard as I tried, I couldn't find any recipes online for their Sashimi Salad, but I did find a couple of other great recipes by Chris Mills, like Joey's famous Wild & Creamy Mushroom Soup. Enjoy!

Mushroom Cheddar Burger with yam fries and truffle lemon aioli

Ahi Tuna Club with red pepper relish, arugula and panko onion rings

Sashimi Tuna Salad with mixed greens, peanuts, avocado and cilantro mint dressing

www.joeyrestaurants.com

Organic Brown Wild Rice, Almond & Currant Salad

Serves 4-6 

Recipe courtesy Chris Mills, Joey Restaurants

1 cup organic brown rice, cooked

2 cups white rice, cooked

1/4 cup wild rice

1 cup red pepper, carrots, celery, onion, garlic

1 oz currants

1/4 cup almonds, whole toasted

1 tbsp Italian parsley, chopped

1/4 cup basic vinaigrette

Basic vinaigrette:

1 cup olive and vegetable oil, blended

1 shallot, minced

2 tbsp dijon mustard

1/4 cup white wine vinegar

1 tbsp sugar

1 tsp ground cumin

to taste salt & pepper

Whisk olive and vegetable oil into the other vinaigrette ingredients to make a stable, emulsified dressing. In a large bowl, combine the salad ingredients and dress with 1/4 cup of vinaigrette. 

Wild and Creamy Mushroom Soup
Serves 6
Recipe courtesy Chris Mills, Joey Restaurants

1/4 oz dried porcini mushrooms
1 1/4 cups minced onion
3 tbsp salted butter
3 cups mixed white, cremini & wild mushrooms, thinly sliced
1 tsp fine sea salt
1/2 tsp dried tarragon, crumbled
1/2 tsp dried oregano
1/4 tsp black pepper
1/4 cup all-purpose flour
4 cups reduced-sodium chicken broth 
1/2 cup heavy cream
2 tbsp medium-dry sherry
1 bunch scallions, chopped for garnish
Wild cooked mushrooms, sautéed, for garnish


Grind the dried porcini in a blender until it becomes a powder. Cook the onion with a tablespoon butter in a large pot, covered, over moderate heat, stirring occasionally until softened about 5 minutes. Then add the fresh mushrooms, porcini powder, sea salt, tarragon, oregano, and pepper and cook, covered, stirring occasionally until the mushrooms are tender about 5 minutes.

Add the remaining 2 tablespoons butter and cook, stirring, until melted. Sprinkle in the flour and cook stirring constantly, until mixture is very thick and golden, about 5 minutes. Whisk in 1 cup chicken broth, scraping up any brown bits, until the mixture is smooth. Add the remaining broth in a stream, whisking until the liquid is smooth. 

Using a blender, purée the soup to your desired consistency, then return to the pot and bring to a simmer. Stir in the cream and Sherry and simmer uncovered, stirring occasionally for about 10 minutes. Serve hot garnished with a dollop of creme fraiche, sliced mushrooms, some chopped chives and finish with a drizzle of truffle oil.

Almond, Lemon & Ricotta Cake with Fresh Raspberries

Makes a 10 inch cake

Recipe courtesy Chris Mills, Joey Restaurants

9 oz blanched almonds

2 oz flour

7 lemons, zest only but reserve juice

3 lemons, juiced

8 oz unsalted butter, softened

9 oz sugar

6 each organic eggs, separated

10 oz fresh ricotta

1 cup crème fraiche

2 pints fresh raspberries

powdered sugar for dusting

Preheat oven to 300°F. Butter a 10-inch round cake tin and line with parchment paper. Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. Beat the butter and sugar together in a mixer until pale and light. Add the egg yolks one by one before adding the almond mixture, being careful not over mix.

Put the ricotta in a bowl and lightly beat with a fork. Add the lemon juice. In another bowl, beat the egg whites until they form soft peaks. Fold the egg whites into the almond mixture and finally stir in the ricotta.

Spoon the mixture into the prepared tin and bake in the preheated oven for 45 minutes to an hour until set. Test by inserting a skewer, which should come out clean. Remove from the tin while still warm, and let cool on a cake rack. 

Dust the top of the cake with powdered sugar and serve with a generous helping of crème fraiche and local raspberries.

Ahi Tuna Tartare with Avocado, Ginger & Cucumber

The sensual, smooth texture of sashimi-grade ahi tuna, creamy avocado and crisp cucumber are complimented by a tangy soy-sesame dressing made with fresh picked ginger, which add extra zing to this spectacular Asian-inspired salad. You can also make this dish with fresh cooked swordfish, crab or shrimp for friends who aren't as comfortable with raw fish — they all taste great! Quick and easy to prepare, this is one of the prettiest and most refreshing meals to make during the hot sultry days of summer.

Tuna Tartare with Avocado, Ginger & Cucumber 

Serves 2

1/2 lb sashimi grade ahi tuna, cut into 1/8-inch dice

1/4 english cucumber, finely sliced

1 ripe avocado, peeled, pitted and finely diced

2 tbsp pickled ginger

1 tbsp chopped chives, for garnish

Soy-Sesame Dressing:

3 tbsp soy sauce

1 tbsp Mirin rice wine vinegar

1 tsp sesame oil

1 tsp pickled ginger juice

1 tsp finely chopped green onion

Mix all the ingredients for the dressing together; cover and chill until needed. Using a sharp knife or mandoline, cut the cucumber into thin slices. On a large dinner plates, arrange the cucumber in a ring of overlapping slices. Using a 3-inch tartlet ring or mold, spoon in half of the avocado followed by half of the diced tuna, and using a spoon, gently press down on the mixture to compress it slightly. Lift off the ring and drizzle the dressing on top and around the tuna tartare. Top with some slices of pickled ginger and a finish with chopped chives.

Grilled Fish Tacos with Jicama Slaw & Chipotle Aioli

Tacos have been part of Mexico's culinary heritage for hundreds of years, and their popularity have made them one of the beloved ambassadors of its nations cuisine. Tacos de Pescado, or fish tacos, are said to have started in Baja, Mexico's northernmost state, but while the original dish is made with deep-fried fish, this recipe made with grilled fish, is a much lighter and healthier version of the time-honored classic. This great recipe comes from Sean Murphy's restaurant 'Eat Here' on Florida's Siesta Key, and features mahi mahi, but grouper, tilapia, salmon, shrimp or even lobster, are also great options. As the warmer weather approaches, and Cinco de Mayo just around the corner, it's a perfect time to heat up the barbecue, enjoy a festive margarita or lavender infused Bee's Knees and feast on warm Tacos de Pescado hot off the grill — buen provecho!

Fish Tacos
Serves 4
Recipe courtesy Sean Murphy, Eat Here - Siesta Key
photo: Mark Sickles/Style Magazine

1 lb mahi mahi, cut into 4 fillets
4 soft flour tortillas
1/2 tsp Cajun seasoning
Kosher salt and black pepper, to taste
1 lime, sliced
1 bunch of chives, finely chopped for garnish
1 avocado, peeled and sliced, optional

Aioli:
1 egg yolk
1/3 cup olive oil
1 clove garlic, crushed
1 tsp Dijon mustard
1 tbsp fresh lime juice
2 tsp chopped chipotle chiles in adobo

Coleslaw:
1 cup each julienned carrots, jicama and purple cabbage
1/2 cup cilantro, chopped
1/2 medium onion, diced
2 cloves garlic, crushed and diced
1/2 cup rice wine vinegar
2 tbsp sesame oil
1/2 tsp curry powder
1 tbsp Dijon mustard


Place the egg yolk in a small bowl or food processor, and slowly whisk in the olive oil until it becomes a mayonnaise-like consistency. Add the Dijon, chopped chipotle, garlic and juice from a quarter of a lime, and mix to combine. Transfer to a bowl or squeeze bottle, and refrigerate until needed.

Toss all of the cole slaw ingredients together in a large bowl, and adjust seasoning to taste.

Season the fish with a pinch of salt and black pepper and a little Cajun seasoning. Grill the fish outdoors or pan-sear it in a large skillet. Warm the flour tacos in a pan or griddle. To serve, spoon 1/4 cup of crunchy coleslaw on each taco and top with a portion of cooked mahi mahi and a slice or two of avocado, if you like. Drizzle with a little aioli on top and garnish with a slice of lime and a flurry of chopped chives.

The phrase “bee’s knees” was prohibition-era slang for 'the best' 

Bee's Knees
Makes 4

1/2 cup hot water
2 tsp dried lavender blossoms
1/2 cup honey
8 oz Hendricks gin
4 tbsp lemon juice


Mix hot water and dried lavender blossoms in bowl and let steep 5 minutes. Whisk in the honey, and then strain into another bowl. Add 6 tablespoons of the honey syrup, gin, and lemon juice then strain into a cocktail shaker with ice. Shake well and strain into 4 chilled Martini glasses.

Classic Tequila Margarita
Makes 4

4 oz good quality tequila
3 oz Cointreau
4 oz freshly squeezed lime juice
Kosher salt for rimming the glass
4 lime slices and peel, for garnish


Moisten the rim of a margarita glass with lime juice, then dip the rim into the salt. In a cocktail shaker filled with ice, shake the lime juice, Tequila and orange liqueur, then strain into the cocktail glasses. Garnish with slice of lime and peel.

Monkfish Tikka & Paneer Kebabs with Gobi Mattar

A unique, firm-textured and meaty white fish, Monkfish is low in calories, fat and carbs, and a good source of lean protein. The tail meat of the fish is delicious: dense, sweet, and very similar to lobster tail meat in both flavour and texture. This low-fat recipe for Monkfish Tikka is an easy and healthy alternative to the Indian classic, Chicken Tikka, which is probably the most common and popular marinades used in Indian cooking. The word 'tikka' means cut into small pieces, and Monkfish is one of the few fish that's firm enough to hold up on the grill and partners magnificently with this lusty and immensely flavourful sauce. An aromatic combination of lemon juice, ginger, garlic, turmeric, cumin, ground coriander, chilli powder, paprika, garam masala and yogurt, the marinade is simple to make but for best results, the fish should be marinated for at least a few hours, or even overnight. The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavour. The result is tender, succulent and bloody delicious.

The brilliant orange tikka marinade of yogurt and spices

Monkfish, which is similar to lobster in both texture and flavour, 

stands up brilliantly with the tikka marinade

The fish is cut into smaller pieces

The monkfish is added to the marinade and chilled for a few hours

Whenever I make Fish or Chicken Tikka, I always prepare additional marinade for skewers of paneer, a fresh firm Indian cheese made with whole milk. Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours. Cut into small bite-size cubes, the cheese is tossed in the marinade and then threaded onto skewers for easy grilling on the barbecue. Succulent, soft and mildly spicy, the paneer takes minutes to cook and grills to crispy golden perfection, especially when basted with melted ghee.

Paneer is delicious with this marinade and grills beautifully on the barbecue, 

especially when brushed with melted ghee

Another delicious side dish to serve with Monkfish Tikka and Paneer Tikka Kebabs is Gobi Mattar, an Indian vegetable preparation of cauliflower and peas. Stir fried with mustard seeds, asafoetida, kari leaves and turmeric, Gobi Mattar is a low-carb potato-free version of Aloo Gobi, and can be cooked while the monkfish and paneer are grilling. Accompanied with some crunchy papadam and a bowl of zesty Indian lime pickle, it's a scrumpdillyicious low-fat feast!

Half a head of cauliflower is broken up into smaller florets

Mustard seeds 

Asafoetida

Fresh aromatic Kari leaves

Once the mustard seeds and kari leaves have been sautéed quickly in some oil, 

the cauliflower is added with turmeric

A cup of water is added to the cauliflower mixture, then covered and allowed to cook 

for about 15 minutes - towards the end, the peas are added

The final dish is Gobi Mattar - cauliflower and peas - a low carb version of Aloo Gobi 

which is sautéed with potato

The Paneer Tikka becomes crisp and golden on the barbecue, 

with a little help the melted ghee

At 30 calories each, papadam are a tasty low-cal alternative to Naan, 

especially when puffed up in the microwave and not pan-fried in oil

Monkfish Tikka

Monkfish Tikka Masala
Serves 2

1 large monkfish tail, cut into 1 1/2-inch pieces
2 tbsp melted butter or ghee
lemon wedges, for garnish
1 tbsp chopped cilantro or chives, for garnish

Marinade:
1 tbsp gram flour
2 tbsp plain yogurt
1 tsp lemon juice
1/2 tsp each turmeric, cumin, ground coriander, chilli powder and paprika
2 tsp ginger paste
1 tbsp garlic paste
1 tsp garam masala
1 tbsp vegetable oil
1/4 tsp salt


Mix all of the marinade ingredients together in a large bowl, stirring well to combine. Place the monkfish into the marinade and rub well to coat each of the pieces. Cover and refrigerate for 2-3 hours. Bring back to room temperature before grilling.

Preheat an outdoor barbecue to medium-high. Remove the fish from the marinade and space evenly on the grill. Basting frequently with the melted butter, cook the monkfish for about 3-4 minutes per side, until each of the pieces are cooked though and have become a lovely golden brown colour. 

Serve immediately with a garnish of chopped cilantro or chives and sliced lemon. This would be delicious served with some Coriander Mint Chutney, Gobi Mattar and papadam.

Gobi Mattar - Indian Cauliflower & Peas
Serves 2-4

1/2 cauliflower
1/4 cup vegetable oil
1/8 tsp asafoetida 

1 tbsp black mustard seeds
1 tbsp kari leaves
1 cup peas, fresh or frozen
1/2 tsp turmeric
1/4 tsp salt, or to taste
1 tbsp chopped chives, for garnish


Separate the cauliflower into small florets, about 1 to 2-inches. Warm the vegetable oil in a large sauté pan over medium heat. When hot, add the asafoetida, then a second later, add the mustard seeds. When the mustard seeds begin to pop, add the kari leaves and stir to combine. Then add the cauliflower, turmeric and some salt to taste. Cook for 5 or 6 minutes, stirring occasionally to ensure the cauliflower is well coated with the spices and begins to brown slightly. Add 1/2 cup of water, and as soon as it starts to bubble, add the peas, cover the pan and turn down the heat to med-low. Cook 10-15 minutes more until the cauliflower is soft and cooked through. Sprinkle with some chives or cilantro leaves and serve.

Mini Corn Muffin & Lemon Chicken Salad Appetizers

Moist, sweet and wonderfully flavourful, these miniature golden cornbread muffins are delicious on their own but they can also make a fabulous appetizer when filled with this tasty Lemon & Chive Chopped Chicken Salad, although any of your favourite fillings would be great too — perhaps baby shrimp tossed with a tangy lemon mayonnaise, or even a lovely pink crab or salmon salad mixed with dill. The great thing is that both the muffins and the filling can be prepared in advance and then simply assembled at the last minute, making them an easy and darling little appetizer.

Mini Corn Muffins with Lemon & Chive Chicken Salad Appetizer
Makes 48 appetizers

Corn muffins:
1/2 cup melted butter, plus more for greasing
1/2 cup sugar
2 large eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp salt

Lemon-Chive Chicken Salad:
4 cups cooked chicken breasts
1 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh chives
2 tbsp fresh lemon juice
1 tbsp chopped lemon zest


Using a food processor, gently pulse the chicken, mayonnaise, mustard, lemon juice, zest and chives until the chicken is finely chopped. Transfer to a bowl and season with salt and pepper to taste. Cover and chill until needed.

Preheat oven to 375°F. Combine the melted butter and sugar in a bowl, and whisk to combine. Add the eggs and stir well to incorporate. Add the buttermilk and whisk until blended. In a separate bowl, combine the baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into the wet ingredients and stir to combine. Grease a mini muffin tin with a little melted butter, and spoon a tablespoon of batter into each muffin cup. Bake for 8-12 minutes, or until the cornbread muffins are golden brown. Let cool in the pan for 5 minutes, then transfer to a wire rack to let cool completely.

To assemble, slice the corn muffins in half horizontally and set the tops aside. Fill the bottoms with a rounded tablespoon of chicken salad and replace the tops before serving. Chill until ready to serve.