With more Canadians expected to travel around their own country this summer,Ste. Anne's Spa is one of the top 100 spas in the world and has some unique meals offered at it.

 

Yellowfin Tuna two ways: Japanese Blackened & Sashimi with Papaya Watermelon Mint Salsa

 

Yellowfin Tuna

Ingredients:

  • 2 lb. Yellowfin tuna
  • ½ Cup Japanese cajun seasoning

Instructions:

  1. Cut perfect 3 inch cubes with 70% of the tuna while reserving the nicer, cleaner meat for 3 inch square slices for sashimi.
  2. Roll the cubes in Cajun seasoning. Sear in a white-hot cast iron pan, remove and let cool. Center should still be raw while the outside appears blackened.

Salsa

Ingredients:

  • 1 papaya, Small dice
  • Equal parts watermelon, small dice
  • 1 Red Chili, thinly sliced
  • Small bunch of mint, chiffonade
  • ½ lime, juiced
  • 2 tbsp. Miso
  • ½ cup soy sauce
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. brown sugar
  • 1 tsp. sesame oil
  • 1 small bulb ginger, minced
  • 4 cups watercress

Instructions:

  1. Combine first three ingredients.
  2. Mix and gradually add mint until proper hot-cool balance is met.
  3. Add all ingredients to a pot, let simmer, whisk and reduce to a glaze.
  4. Strain and bottle for use as garnish.
  5. Puree both ingredients in thermomixer on high without adding any oil. Season to taste, puree until completely smooth.

Black Bean Croquettes Benedict with Avocado Hollandaise and Fresh Salsa

Ingredients:

  • 2 15-ounce cans black beans, rinsed
  • 1 teaspoon ground cumin
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
  • 2 cups finely chopped tomatoes
  • 2 scallions, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder, hot if desired, divided
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 avocado, diced
  • 1 tomato sliced
  • A bunch of fresh spinach

Instructions:

  1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
  3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
  4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Avocado "Hollandaise"

Ingredients:

  • 2 avocados, medium, perfectly ripe (heavy for their size, and give ever-so-slightly when gently squeezed)
  • 2-3 teaspoons lemon or lime juice, fresh
  • 3 tablespoons Greek yogurt, nonfat
  • Scant 1/4 teaspoon salt
  • Scant 1/4 teaspoon garlic, crushed, optional

Instructions:

  1. Peel and pit your perfectly ripe avocado, and add to the bowl of a food processor; add the lemon juice, yogurt, salt and garlic and process until very smooth and silky.
  2. Season to taste adding more lemon juice if necessary.

8 eggs soft poached

  1. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart sauce pan.
  2. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
  3. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Quickly stir the water in one direction until it's all smoothly spinning around.
  4. Add the egg. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes.
  5. Lift it out: Remove the egg with a slotted spoon and serve immediately.