Dish with top chef judge Gail Simmons

June is Mediterranean Diet Month, and Genoa Premium Tuna has teamed up with top chef judge Gail Simmons to put together the perfect dinner collection, including easy-to-make recipes and beautiful table settings inspired by the Mediterranean lifestyle. After learning Simmons to be a Canadian, I was even more happy to chat with her about the collaboration, live a Mediterranean lifestyle and, of course, Top Chef.

Most people think that a Mediterranean diet is based on Greek food. What is your attitude to a Mediterranean diet?

GS: Dishes based on a Mediterranean diet span much wider than just Greek cuisine. Dishes come from a huge coastal area across the west to the east and into the Middle East, actually from Portugal and run through Greece, Italy, France and even into Croatia.

What are the health benefits of a Mediterranean diet?

GS: The Mediterranean diet has been studied for years because people living along this coastline have traditionally lived longer, remained healthier, and have a much lower incidence of heart disease than other parts of the world.

What are the basics of a Mediterranean diet?

GS: Mostly a plant-based diet based on fresh vegetables, fruits, whole grains, legumes and poultry, seafood at least twice a week. The main source of fat comes from olive oil. I am not dieting by any means, but I use the Mediterranean diet as a guideline to eat healthier for myself and my family.

What are a few of your favorite dishes in a Mediterranean diet?

GS: At this time of year, being able to eat fresh ingredients lots of great salads and grilled vegetables. I have been working with Genova Premium Tuna to develop some great recipes. One of my favorites is a fun Genoa Tuna Romesco salad board, which is a fun bid on a charcuterie board. It includes good summer vegetables and also healthy Genoa yellowfin tuna in olive oil. This is a great recipe because you can handle most of the work before guests arrive and then just assemble it and it is light, healthy and fresh. I also love to cook good sauces and spices and then use good shortcuts such as beautiful fillets of albacore or yellow tuna.

Do you have a few tips for beginning home cooks who might want to hold a Mediterranean-inspired dinner party?

GS: You do not have to go to a seventeen-course meal to host a beautiful dinner party. You want to be able to spend as much time at the table with your guests as possible and less time in the kitchen. You can also make fresh salads with faro or quinoa, summer vegetables and high quality tuna. You can also make crispy vegetables with good dips and use tuna for summer pasta dishes. These all take about fifteen minutes to make, you can find many recipes at https://www.genovaseafood.com. The benefits of using high quality tuna like Genoa tuna are that it is lean protein and healthy filled with Omega 3 vitamins and it is perfect for any diet.

Can you tell us a little about the Genoa Mediterranean Dinner Party Collection giveaway?

GS: Yes, it’s a great way to transport your partygoers to the shores of the Mediterranean without leaving home. It includes four cans of Genoa Premium yellowfin tuna in olive oil, recipes, a giant salad board and luxury tableware and decor for a perfect dinner party. You can enter to win one of 75 fundraising sets at https://www.genovaseafood.com/DinnerPartyCollection. now through June 30, 2022.

What surprised you most about recording Top Chef in Houston?

GS: I had never been to Houston before we shot last season and it was incredibly eye-opening. What we discovered at Houston was that we were not shooting in Texas, it was not really about the state, it was about the city of Houston. The city has a very unique immigrant community, geographical location, history and food culture. It really is a city that lends itself to so many different layers of cuisine. It also offers a lot of different seafood because it is close to the coast. The food also has a connection to the Creole and Cajunic history of the South. There are also great Nigerian, Indian, Thai and Vietnamese communities with amazing dishes. Especially when it is not time to be able to dig deep into the food scene and experience it was amazing. Houston is truly a food destination to visit.

I heard rumors that Top Chef is going international next season. Is there anything you can share about it?

GS: I can share that it’s true! We are going international for our 20th anniversary. We’re going big. Let’s surprise you, it’s going to be amazing and something we’ve never done before.

Here is one of many recipes that Gail made with Genova Premium Tuna:

Gail’s Genova Tuna Romesco Salad Board

Ingredients for 4-6 servings:

3 large roma tomatoes

1 roasted red pepper (skin removed and seeded or from a jar), coarsely chopped

½ cup roasted salted almonds or Marcona almonds

1 clove garlic, chopped

2 tablespoons sherry vinegar

¼ teaspoon sweet smoked paprika

¼ teaspoon red pepper flakes (optional)

¾ tsp kosher salt

Teaspoon freshly ground black pepper

¼ cup extra virgin olive oil

2 cans Genova YellowfinTuna in olive oil

Assortment of accessories (grilled vegetables such as spring onions, zucchini, peppers, marinated artichokes, radishes, olives, cheeses, charred or canned lemons, roasted nuts)

2 tablespoons chopped flat-leaf parsley

Instructions:

1. Preheat the broiler. Cover a plate with parchment paper or foil. Place the tomatoes on the baking sheet and fry them well charred on both sides, 2 to 4 minutes per. page. Put the tomatoes in a bowl, let them cool slightly, then remove the skin, core, seeds and chop them roughly.

Combine tomatoes, roasted red pepper, almonds, garlic, vinegar, paprika, red pepper flakes (if using), salt and pepper in the bowl with a blender until a thick paste is formed. With the blender on high speed, slowly drip the oil in, scraping the sides of the blender down as needed until it is well incorporated but still a rustic texture. Transfer the romesco to a bowl and season with spices. Leave the romesco covered at room temperature for 1 hour before serving.

Just before the guests arrive, assemble the board: Using a large spoon, pour a generous amount of the romesco into the center of the board. Use the back of the spoon to distribute the romesco in a wide circle with a well in the middle. Carefully stack Genoa yellowfin tuna in olive oil in the well. Place your favorite accessories around romesco and tuna. Sprinkle the tuna with chopped parsley just before serving.