Meaty, hearty tuna steaks hold up well when grilled on a BBQ or in a grill pan. This sturdiness makes them a terrific substitute for beef steaks if you’re in the mood to try something pescatarian. We’ve got a fantastic recipe where the miso and kimchi pan sauce seals the deal; bringing big umami to the plate, with a lick of heat from the kimchi. 

Make it turf: Swap tuna steaks for Sterling Silver rib eye beef steak, cooked in a cast-iron pan.  Top with sauce and dig in! 

Bring a taste of the islands home with you tonight with this Jamaican-inspired recipe.
Our new Panache Lobster Skewers mean you’re nearly ready to get grilling—just thaw according to package directions and go! Serve over a fresh colourful salad made with charred grilled corn on the cob.

Make it turf: Substitute grilled chicken thighs for the lobster. Season chicken with the same jerk marinade, then cover and refrigerate until ready to grill. Grill until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 74°C (165°F), about 20 min.

Grilled fish topped with a simple herbaceous green sauce and heirloom tomato salsa? It doesn’t get more summer-worthy (or colourful) than this!

Hot tip: Turn leftovers into fast tacos, or serve the fish and salsa family-style and hand out soft tortillas for everyone to assemble at the table.

Make it turf: Instead of fish, swap in grilled sirloin cap steak. Tip: This Summer Herb Green Sauce is a multipurpose dazzler, ideal for summer grilling; drizzle it over steaks, grilled chicken kabobs, and more for an ultra-fresh and fast flourish to a dish any night of the week.