Ingredients for episode six included tuna steaks and french fries for the main and Royal Gala apples in the dessert round.  For this week, I will concentrate on the mystery basket in the main course.  In addition to the fries and tuna, the remaining two ingredients were lime pickle and pina colada mix.  This is easy – tropical tuna and poutine cakes!  But what to do?

Lime Pickle

First, I would mix some of the pina colada with the lime pickle, pulsing the blender lightly.  This is the sauce for the fish, which will be seasoned and then seared in a pan.  As it is closer to being cooked, the sauce will be added to the fish and simmered for a few minutes before plating.

For the fries, I’d put them in a food processor, along with some yogurt, garlic and cilantro will be mixed together.  The creamy mixture will then be scooped out with an ice cream scoop and then pan-fried on both sides until crispy.  Would these qualify as latkes?  Purists probably would not think so, but hey, it’s 2015 and these are potato pancakes!

For the plating, first, I would place the potatoes on a plate, followed by the tuna with its sauce.  On top of the sauce, I would add a little more lime pickle and perhaps some dill.  This would be served with a side of greens (which I’m sure judges, should this actually be a dish, would criticize as being “just thrown in for colour”).

This might be something I’m actually going to try to make soon.  I don’t normally eat tuna, but this could work with another kind of fish.  Flavouring won’t be the same, but pineapple and coconut sauce goes well with a lot of different types of fish.  I may even us sweet potato fries.

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