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Keith Froggett’s grilled yellowfin tuna with sweet corn, chanterelles and tomatoes

Keith Froggett’s grilled yellowfin tuna with sweet corn, chanterelles and tomatoes

Peter Power/The Globe and Mail

In the Froggett household at this time of year, as much cooking as possible is done out of doors, using the barbecue.

The dish featured here is typical of the style of food we like to eat: simple and easy to prepare, taking advantage of seasonal produce from the local farmers market and from our garden. Add a piece of fresh fish, quickly grilled, and the meal is largely complete.

In terms of the fish used, I recommend a slab of yellowfin tuna, but Spanish mackerel, sardines or sea bream are equally delicious choices.

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A tomato pistou (or cold sauce made with cloves of garlic, fresh basil and olive oil) makes an excellent accompaniment. Serve it on the side.

Chef Keith Froggett is co-owner and executive chef of Scaramouche in Toronto.

Prep time: 45 minutes

Cook time: 20 minutes

Ready time: 1 hour, 5 minutes

Serves 4.

Main ingredients: corn, tomato, mushrooms, tuna

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Ingredients

Fish, corn, mushrooms and tomatoes

2 large ears sweet corn, still in the husk

1 cup golden chanterelles, trimmed

4 medium-sized heirloom tomatoes, washed and cored

A handful fresh wax or green beans, trimmed, cooked and refreshed

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½ cup extra virgin olive oil

4 tablespoons soft sweet butter

Sea salt and freshly ground black pepper

1 to 2 tablespoons fresh herbs such as basil, chives and tarragon

1 lemon, halved for squeezing

1 pound center-cut yellowfin tuna loin, about 2 inches thick, trimmed and brought to room temperature prior to grilling

Tomato pistou

1 cup cherry tomatoes, peeled and halved

1 shallot, finely diced

¼ cup extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon basil leaves, chopped

2 cloves garlic, peeled and lightly smashed

Method

Several hours before cooking the fish, make the pistou, mixing everything together in a small bowl. Cover and leave at room temperature to develop flavour.

Remove garlic before serving.

Similarly, submerge the corn still in its husks in cold water several hours before cooking and leave to soak.

When you're ready to start grilling, preheat the barbecue, then place a small frying pan on the grill and allow to heat. Add a little olive oil, saute the chanterelles with salt and pepper, cook until just tender, remove to a steel bowl and keep warm.

Drain the sweet corn, shaking off excess water. Place corn directly on the hot grill and close the lid. After about five minutes, the husks should be slightly charred. Roll the corn over and continue cooking until it is lightly and evenly charred on both sides (about 15 minutes). Remove from the grill and allow to cool enough to handle.

Once corn is cool, pull husks from the silk end down, like peeling a banana.

Snap off the stem ends and discard along with the husks. Stand the cob up vertically, stem end on a cutting board, and, using a sharp knife, remove the kernels from the cob, cutting from top to bottom.

Add the kernels and the cooked beans to the chanterelles and toss with olive oil, butter and fresh herbs.

Slice the heirloom tomatoes and arrange in a single layer on a large plate and sprinkle with salt and pepper.

Brush the tuna with olive oil, season and grill over high heat for around a minute and a half on each side to keep it rare in the centre. Remove to a cutting board.

Toss the corn/mushroom mixture in its bowl, check seasoning and pile it over the sliced tomatoes. Cut the tuna into thick slices and place on top. Squeeze the lemon over top, sprinkle with a little more sea salt, drizzle generously with olive oil and serve with the pistou on the side.

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