Point No Point’s Grilled Albacore Tuna for 4 with Warmed Nicoise Salad

by Suzanne Heron.

Rub 4 large stalks Lacinato or Black Russian Kale with olive oil and salt and let it soften for 1/2 hour. Trim the spine so the kale is flexible. Roast 2 lbs fingerling potatoes in olive oil, salt and pepper.  When they are almost soft, add 1 pint cherry tomatoes and 1/2 cup pickled green beans.  Add fresh garlic and anchovies, if you desire.

Season four 6 oz pieces of Albacore Tuna and coat with 1 cup Nicoise olives, finely chopped or ground.  Wrap the tuna with the kale and secure with a toothpick or skewer.  Lightly grill on all sides so the kale becomes crispy.  The tuna should still be raw in the centre.  Add about 20 basil leaves to the potatoes and serve each dish with a fried egg.

Chef Jason Nienebar, Point No Point Resort, 10829 W Coast Rd  Shirley, 250-646-2020. Chef Jason is renowned for his fish.