What I love about this summery menu is the sophistication of the first two courses, then the reassuring finale of Mom’s Blueberry Pie. But let’s start at the beginning. Ricotta salata is a wonderful, mellow sheep’s milk cheese from Italy, like a dry Italian feta. It grates and dices well and has a sweet, salty milkiness to it. It’s a nice change from Parmesan and delivers the contrast that the fennel needs. I found baby fennel at the farmers’ market and at the supermarket too, since it’s in season.
It works best here because it is more tender, although the larger fennel will do fine. The tuna has an interesting twist – the cold and spicy vinaigrette enhances the taste, and the Japanese seasonings make it flavourful and light. Wild blueberries, grown in Canada’s North over a short, sweet season, have huge taste and are a powerhouse of antioxidants, which fight cancer, high cholesterol and aging.