Chef Lorenzo Loseto, who took home the gold medal in the 8th annual Canadian Culinary Championships, prepares his winning dish.


Peppercorn Mayo

Emulsify ingredients below:

  • ½ L vegetable oil
  • 5 egg yolks
  • 1 tsp Dijon mustard


Add:

  •  
  • ½ lemon, juiced
  • 1sp green peppercorn, crushed
  • ½ tsp black pepper, crushed
  • Salt to taste


Carrot Relish:

  • ¼ cup Radish, diced
  • ¼ cup Carrot, diced
  • ¼ cup Fennel, diced
  • ¼ cup Pear, diced
  • ¼ cup Celery, diced
  • ¼ cup Pistachio, toasted
  • ¼ cup cooked Yukon potatoes, diced


Mix with Tarragon Vinaigrette

Tarragon Vinaigrette:

  • ¼ cup shallot
  • ¼ cup tarragon
  • ¼ cup pickled ginger
  • 1 tsp fennel, toasted
  • 1/8 cup chili
  • ¼ cup Dijon mustard
  • 1/2 cup olive oil
  • ¾ cup yuzu juice or ½ cup lemon juice
  • Salt/pepper to taste

*Blend in blender

Ahi Tuna

  • 4 3oz fresh ahi tuna loin
  • Salt/Pepper

*Sear for 10 seconds on each side
*Keep rare, slice and serve