Tuna Fish

Tuna cassarole

2009-05-14T20:37:00.000-07:00

Tuna Casserole with Cashews

A tuna casserole recipe with cashews and macaroni.
Cook Time: 40 minutes
Ingredients:

* 3/4 cup elbow macaroni
* 1 cup sour cream
* 1/4 teaspoon ground oregano
* 2 cans (approximately 7 ounces each) tuna, drained and flaked
* 1/4 cup sliced black olives
* 1/4 cup chopped green bell pepper
* 1/2 cup unsalted cashews
* 1 1/2 teaspoons seasoned salt
* 1/4 teaspoon pepper
* 1 cup shredded sharp cheddar cheese

Preparation:
Cook macaroni according to package instructions; drain and rinse. In a large bowl, combine macaroni, sour cream, ground oregano, tuna, sliced olives, bell pepper, cashews, seasoned salt and pepper; mix well. Transfer to a shallow 1 1/2-quart to 2-quart baking dish. Sprinkle with shredded cheese. Bake at 350° for 25 minutes.
Serves 4 to 6.

http://southernfood.about.com/od/tunacasserolerecipes/r/bl30110l.htm

Easy Tuna casserole

2009-05-14T20:35:00.000-07:00

Family Tuna Casserole

This flavorful tuna casserole is a family-pleaser you'll make again and again. Serve this casserole with a tossed salad for a perfect meal any day of the week.
Cook Time: 45 minutes
Ingredients:

* 1 can (about 7 to 8 ounces) tuna, drained
* 8 ounces elbow macaroni
* 4 tablespoons butter
* 3 tablespoons finely chopped onion
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons all purpose flour
* 3/4 teaspoon salt or seasoned salt
* 1/8 teaspoon pepper
* 1 cup milk
* 1/2 cup frozen peas, thawed
* 1 can cream of mushroom soup
* 1 cup shredded Cheddar cheese
* buttered soft bread crumbs

Preparation:
Cook macaroni in boiling water according to package directions until tender, drain and rinse.

Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender. Add flour, salt and pepper; cook, stirring, until smooth and bubbly. Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly. Pour the mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until nicely browned.

Tuna casserole serves 4 to 6.

http://southernfood.about.com/od/tunacasserolerecipes/r/bl30106c.htm

Tuna casseroles

2009-05-14T19:33:00.000-07:00

Tuna Rice Casserole

Tuna rice casserole recipe with mushrooms and cheese.
Cook Time: 30 minutes
Ingredients:

* 1/4 cup butter, divided
* 8 ounces sliced mushrooms
* 1/2 cup chopped celery
* 1/4 cup chopped onion
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1 teaspoon salt
* dash cayenne pepper
* 1 can (9 to 12 ounces) white tuna, drained and flaked
* 2 cups hot cooked rice
* 1/2 cup shredded mild Cheddar cheese, divided
* 1/3 cup cracker crumbs or fine dry bread crumbs
* paprika

Preparation:
Heat butter over low heat; sauté mushrooms, celery, and chopped onion. Blend in flour; remove from heat. Gradually stir in milk. Add salt and cayenne pepper; return to heat and cook, stirring constantly, until thickened.

In a bowl, combine tuna with the cooked rice and all but 2 tablespoons of the shredded cheese. Add the sauce mixture and gently mix. Turn rice and tuna mixture into a 2-quart casserole. Melt remaining 2 tablespoons of butter; toss with the cracker crumbs of bread crumbs. Sprinkle crumbs and remaining cheese over casserole. Sprinkle with paprika. Bake at 375° for about 30 minutes, until hot and bubbly.
Serves 6.

http://southernfood.about.com/od/tunacasserolerecipes/r/bl40621y.htm

Tuna noodle cassarole

2009-05-14T19:31:00.000-07:00

Tuna Noodle Casserole recipe is easy to make in the oven.
Tuna Noodle Casserole

Cook Time: 35 minutes
Ingredients:

* 1/2 cup chopped celery
* 1/4 cup chopped onion
* 2 tablespoons butter
* 1 can (approx. 7 ounces) tuna, undrained, flaked
* 1 can condensed cream of mushroom soup
* 1/2 cup mayonnaise
* 1 cup milk
* 1 can (4 ounces) sliced mushrooms, drained
* 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
* 1 tablespoon chopped pimiento
* 8 ounces noodles, cooked and drained
* 1/2 cup bread crumbs, tossed with 1 to 2 tablespoons melted butter

Preparation:
In a large skillet, melt butter; sauté onion and celery until tender. Stir in tuna, soup, mayonnaise, milk, mushrooms, parsley, and pimiento. In a 2-quart buttered casserole, combine hot cooked noodles and the tuna mixture. Top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes, until lightly browned, hot, and bubbly.
Tuna Noodle Casserole Recipe serves 4 to 6.

http://southernfood.about.com/od/tunacasserolerecipes/r/bl30609o.htm

Tuna noodle casserole Recipe

2009-05-14T19:29:00.000-07:00

Tuna Noodle Florentine

This is a tasty tuna noodle casserole with spinach and cheese, a perfect everyday meal. Scroll down to see more tuna casserole recipes.
Ingredients:

* 1 package (12 ounces) egg noodles, cooked and drained
* 2 packages (10 ounces each) frozen chopped spinach, cooked and drained
* 2 cans (6 1/2 to 7 oz each) tuna, drained
* 1 large jar (4 ounces) diced pimientos
* 2 teaspoons grated onion
* 2 cups grated sharp cheese, divided

Preparation:
Combine the cooked noodles, well-drained spinach, and remaining ingredients, reserving about 1/2 cup of the shredded cheese. Sprinkle the reserved cheese over the top of the casserole. Cook in covered casserole in 350° oven until cheese is bubbly.

http://southernfood.about.com/od/tunacasserolerecipes/r/bl90911x.htm

Tuna fish casserole

2009-05-14T08:39:00.000-07:00

Tuna Pie with Cheese Biscuit Topping

Recipe for tuna pie with cheese biscuit topping, and many more tuna recipes below.
Cook Time: 30 minutes
Ingredients:

* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 2 3/4 cups milk
* 1 can (7oz) tuna, drained
* 1 teaspoon chopped pimiento
* 1 can (4oz) mushrooms, sliced -- drained
* 2 hard-boiled egg -- diced
* 1 teaspoon minced onions
* .
* Cheese Biscuits:
* 2 cups sifted all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1/4 cup shortening
* 3/4 cup grated Cheddar cheese
* 3/4 cup milk

Preparation:
Melt butter in saucepan; add flour and salt, mixing well. Add milk slowly; bring to boil. Boil 1 minute, stirring constantly. Add remaining ingredients; bring to a boil. Pour into a 2-quart casserole. Arrange cheese biscuits on top.

Cheese Biscuits:
Sift dry ingredients together into a bowl; cut in shortening. Add grated cheese. Add milk, stirring with a fork until all flour is moistened. Turn out onto a lightly floured cloth-covered board and knead gently for 20 seconds. Roll to 1/2-inch thickness; cut with lightly floured 2-inch biscuit cutter. Place biscuits on top of hot tuna mixture in casserole dish. Bake at 450 degrees for 20 to 25 minutes.
Serves 6 to 8.

Tuna steak Grilled

2009-05-14T06:27:00.000-07:00

Grilled Tuna Steaks

Serving: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS:
1 pound of tuna steaks
1 tablespoon fresh ginger, chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon prepared horseradish
2 tablespoons toasted sesame oil

DIRECTIONS:
1. Preheat grill or broiler.
2. Rinse tuna steaks with water and place in a non-metal container or plastic sealable bag.
3. Mix remaining ingredients together, pour over tuna, and let marinate for 10 minutes.
4. Once grill is hot, place tuna on grill and cook for approximately 3 to 4 minutes per side or until desired doneness. Serves 4.

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Grilled Tuna Steaks

main dish

4 7 oz tuna steaks 1" thick
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
2 centiliters garlic; minced
2 teaspoons chopped fresh oregano
1 tablespoon grated lemon zest
1/4 teaspoon salt

: Freshly ground pepper Prepare a charcoal grill. Meanwhile, rinse the tuna, pat dry, and place in a shallow glass or ceramic dish. In a small bowl, whisk the remaining ingredients. Pour over the fish and cover with plastic wrap; marinate for 30-45 minutes in the refrigerator. When the fire is ready, drain the tuna and place it in a fish or meat basket. Grill the steaks 4" from the heat, 3 minutes per side for rare or approximately 5 minutes per side to cook through. Pierce with a fork to see if the fish is flaky and done. Baste with remaining marinade if desired. Note: You can substitute lime juice and zest for the lemon. Source: Great Good Food by Julee Rosso

Grilled Tuna steak

2009-05-14T06:25:00.000-07:00

Grilled Tuna Steaks and Warm Potato Salad in Pita Pockets

Prep Time: 15 minutes
Cooking Time: 15 minutes
Yield: 12 half sandwiches

4 pieces – tuna steaks (6 oz each, 2 inches thick, 5 inches in length, 3 to 4 inches width)
2 tablespoon olive oil
½ teaspoon salt and pepper
3 red potatoes, dirt scrubbed off skin, washed and rinsed – each potato weighs 3.5 oz
¼ pound green beans, tips removed and cut into ½ inch length
6 stalks green onions, finely chopped
1 tablespoon tarragon leaves, finely chopped
¼ cup parsley leaves, finely chopped
½ cup fat free mayonnaise
2 teaspoon A-1 sauce
1 bunch red Lettuce leaves, washed, drained, pat dry and separated from each leaves
6 pieces pita bread cut in halves

In a medium size stock pot, place enough water to cover the potatoes. Turn heat to high and bring to boil and cook potatoes for 15 minutes or until potatoes are fork tender. Before turning the stove off add green beans to the boiling water and cook for another minute.

Drain both the potatoes and the beans using a colander. Set aside. Allow potatoes to cool down for 5 minutes before slicing into 1x 1 inch thickness.

Meanwhile, rub tuna steaks with 2 tablespoon olive oil, ½ teaspoon salt and pepper. Pre heat grill pan using high heat. Coat the pan with cooking spray. Place tuna steaks on grill pan and grill for 4 ½ minutes each side or until tuna is cooked. You can cook it in less time if you prefer medium-rare steaks.

Rest the tuna steaks for 5 minutes before slicing. Carefully and slowly cut tuna into 1x1 inch thickness.

To assemble salad –use a large mixing bowl and gently combine diced potatoes, diced tuna steaks, green beans, parsley, tarragon, green onions, A-1 sauce, mayonnaise, and season with salt and pepper if needed.

Warm the pita pockets for 30 seconds “on high” in a microwave. Place 1 lettuce leaf inside a pita pocket making sure some parts of the leaf is exposed. Spoon and fill 3 tablespoons of tuna salad into the pita pocket. Serve warm. Repeat the process until all pita pockets are filled.
RECIPES 1 cup sugar 1/2 cup flour 1 tbsp pure vanilla extract

http://www.lifepinoystyle.com/Grilled_Tuna_Steaks_and_Warm_Potato_Salad_in_Pita_Pockets.html

Recipe for Tuna casserole

2009-05-13T14:15:00.000-07:00

Tuna Casserole With Macaroni

Ingredients:

* 1 cup elbow macaroni, cooked until just tender and drained
* 1/2 cup chopped onion
* 1/4 cup chopped green pepper
* 1 cup milk
* 1 can condensed cream of mushroom soup (can use 98% reduced fat)
* 2 tablespoons butter
* 2 tablespoons flour
* 1/4 cup chopped pimiento (optional)
* 1 cup frozen mixed vegetables, thawed
* 1 can flaked white tuna, drained
* 3 hard boiled eggs, coarsely chopped
* salt and pepper, to taste
* buttered bread crumbs, French-fried onion rings or other topping

Preparation:
Put butter in a large skillet over medium heat; add onions and peppers. Cook until onions are softened. Add flour, milk and soup; stir until thickened. Add pimiento, vegetables, tuna, mixed vegetables, chopped eggs, and cooked macaroni. Taste and add salt and pepper. Place in a greased 1 1/2-quart casserole or baking dish. Cover with crumbs or other topping and bake in 350° oven for about 30 minutes or until nicely browned.
Serves 4 to 6.

http://southernfood.about.com/od/tunacasserolerecipes/r/bl10414e.htm

Grilled Tuna steaks

2009-05-13T05:23:00.000-07:00

Char-Grilled Tuna Steak with Olive Sauce

Yield: 4 servings

Ingredients
• Char-Grilled Tuna Steak with Olive Sauce
• 4 - 5 oz. SYSCO Imperial tuna steaks
• 2 tsp. SYSCO Suprema olive oil
• 1 medium SYSCO Natural onion finely diced
• 2 SYSCO Imperial tomatoes, peeled, seeded, diced
• 8 pitted kalamata olives, cut in wedges
• 8 pitted SYSCO Imperial queen olives, cut in wedges
• SYSCO Classic salt, SYSCO Imperial/McCormick black pepper, to taste
• 2 cups SYSCO Imperial zucchini, julienne
• 1 SYSCO Natural fresh lemon, juiced
• 2 cups Arrezzio orzo pasta, cooked
• 3 cloves SYSCO Imperial garlic, minced
• 4 sprigs SYSCO Natural basil leaf

Preparation
1. Brush tuna with olive oil. In a hot sauté pan, prepare olive sauce by sautéing onions in 1 tsp. olive oil. When onions are translucent, add garlic and sauté one to two minutes more. Add wine and reduce by half. Add tomato. Continue to cook for 1-2 more minutes. Add olives. Continue to cook. Season with salt and pepper. Hold sauce warm.
2. Over a hot fire, char-grill the tuna steaks to the preferred doneness.
3. Steam zucchini; season with lemon juice, salt and pepper.
4. Spoon sauce on plate and arrange tuna on top. Present with pasta and zucchini. Garnish with fresh basil.

http://www.sysco.com/recipes/recipepage.asp?recipeid=213&mealtypeid=4

Grilled ahi Tuna

2009-05-13T05:21:00.000-07:00

Grilled Tuna with Rosemary and Thyme

Recipe from "The Best of Food & Wine." Thank goodness that fresh herbs are now readily available in the market's produce department.

3 tablespoons olive oil
1 tablespoon fresh rosemary, plus sprigs for garnish
2 teaspoons fresh thyme
Six 4-oz. tuna steaks, 3/4 to 1 inch thick
Freshly ground black pepper
Pinch of kosher salt
Lemon quarters, for serving

1. Light a grill or preheat the broiler. On a large plate, combine the olive oil, rosemary and thyme. Add the tuna and season with pepper to taste; turn to coat with oil. Marinate for up to 30 minutes, turning a few times.

2. Season both sides of the tuna steaks with a pinch of salt. Grill about 4 inches from the heat for about 4 minutes on each side or until just pink in the center (less time if you prefer your tuna rare). Transfer the tuna to plates and serve garnished with lemon wedges and rosemary sprigs.

Makes 4 4-ounce servings.

http://www.wellsphere.com/kidney-failure-article/grilled-tuna-with-rosemary-and-thyme/344351

seared ahi Tuna

2009-05-13T04:19:00.000-07:00

Seared Ahi Tuna Salad

# 4 Yellowfin tuna steaks (24 ounces total)
# 2 ounces of Mescaline Lettuce
# 11 ounces of Romaine Lettuce
# 11 ounces of Iceberg Lettuce
# 4 ounces of Bean Sprouts
# 2 ounces of Snow Peas
# 2 ounces of Mangos
# 2 ounces of Green Onion
# 1.2 ounces of Avocado
# .3 ounces of Black Sesame Seeds
# 6 ounces of Wasabi Dressing

Coat the tuna steak with blackened pepper rub. Heat a grill pan over high heat and spray surface with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna two minutes on each side. Remove tuna from heat.

Combine lettuce greens, bean sprouts, snow peas, mangos, green onions, avocados and black sesame seeds in a bowl.
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Drizzle the wasabi dressing over the salad, tossing to coat evenly.

Slice tuna on an angle and arrange on top of the salad.

Nutritional Facts for One Serving:

Total Calories: 324

Total Fat (g): 11

Tips to Create a Healthy Salad:

1. Order dressing on the side

2. Choose low-fat and low-calorie dressings

3. Choose grilled meats instead of fried or breaded

4. Choose greens such as spinach and romaine instead of iceberg

5. Add extra veggies to your salad

6. Choose a salad with high nutritional content

7. Exclude less healthy toppings such as:

Ahi Tuna Recipe

2009-05-13T03:17:00.000-07:00

Ahi Tuna - With Lemon Ginger Risotto

Ahi tuna recipes or seared ahi tuna recipe with lemon ginger risotto. This is an excellent recipe that combines Asian and Italian cuisines by pairing risotto (Italian cuisine) with an Asian inspired ahi tuna.

4 ahi tuna steaks (6 ounces)
2 tablespoons vegetable oil
2 cups Arborio rice
1 tablespoon lemon zest
1 teaspoon minced ginger
1/2 cup white wine
low sodium canned vegetable broth (2 to 3 cups as needed)
1 teaspoon minced fresh chives
1/2 cup yellow onion diced
1 tablespoon vegetable oil
juice of one fresh lemon

Start the risotto: saute the onion in 1 tablespoon of vegetable oil, cook for 1 minute. Add the ginger and lemon zest and continue to cook for an additional minute. Add the rice, wine, and one cup of the vegetable stock and continue to cook over a low flame. While stirring, add vegetable stock slowly until the rice has taken on a creamy consistency and is tender to bite.

While the risotto is cooking start the seared ahi tuna recipes. Heat a large saute pan over a high flame for 1 minute. Add 2 tablespoons of vegetable oil, once the oil begins to smoke add the ahi tuna. Sear the fish for 1 minute per side for a "rare" fish, increase the cooking time as desired. As the tuna is finishing cooking spoon the risotto onto four plates. Finish the tuna fish by squeezing the juice from one lemon over the fish. Place the fish over the risotto and sprinkle the plate with the fresh minced chives.

Serve with sauted vegetables, for an elegant meal try baby bok choy.

Serves 4

http://www.toptastes.com/hotchef/brian6.htm

Tuna steak Recipe

2009-05-12T23:56:00.000-07:00

Grilled Tuna Steak Recipes

Grilled tuna steak recipes are wonderful recipes for serving your dinner guests a savory and unforgettable meal. These recipes are very easy to prepare and the response from your family or dinner guests will be treasured.

To prepare tuna steaks the first thing you should always do is to rub the seasonings into the steaks very gently. You want the flavoring to be absorbed into the steak without tearing the tender flakes. Many chefs also marinate their tuna steaks overnight in their own special marinate to create wonderful grilled tuna steak recipes. The way in which you prepare your tuna steaks before grilling is a matter of preference.

Here are a couple of grilled tuna steak recipes to try. Remember you can change some of the seasonings or even add some of your own to achieve a new and unique recipe. For the first recipe you will need:

1. 4 boneless tuna steaks,
2. salad oil,
3. salt and pepper.

You now rub the tuna steaks with the seasonings and grill over medium heat to desired doneness. You can serve this as is or you can create your own sauce to add to the flavor.

Many grilled tuna steak recipes have all different types of seasonings to use to give your steak a unique flavor.

This recipe is one like that. It requires a Japanese horseradish called wasabi.

This is a favorite seasoning for tuna steaks among many chefs, so don’t be surprised when you see it among the ingredients needed when you search for new recipes for tuna steak.

Ingredients you need include

1. tuna steak,
2. ½ teaspoon of Japanese horseradish, wasabi powder,
3. ¼ cup of soy sauce, and
4. ½ cup of honey.

You can also add sesame seeds or sunflower seeds if you like. Stir together the Japanese horseradish wasabi, soy sauce and honey, divide in half, you will need this to dip your tuna steaks.

Dip the tuna steaks into the mixture that you set aside for dipping and then place the tuna steaks into the refrigerator for 30 minutes. If you are using the sesame seeds, roll the steaks in a plate of sesame seeds just before grilling. Grill to desired doneness. That was it, now your grilled tuna steaks are ready to be served.

http://www.steaks-guide.com/article-pages/sea-food/grilled_tuna_steak_recipes.htm

Tuna melt Recipe

2009-05-12T13:13:00.000-07:00

Tuna Melt Sandwich

Number of Servings: 10
Prep Time: 30 min
Skill Level: Easy

Ingredients:
1 12-ounce can tuna, drained and flaked
1 whole large egg
1/3 cup lowfat mayonnaise/mayonnaise
¼ teaspoon dry mustard
3 tablespoons minced fresh onion
½ cup finely diced celery
1/3 cup (5 ounces) shredded American cheese
5 English muffins, split

Instructions:
1. Hard-cook egg: place egg in small saucepan, cover with cold water. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Drain and cool in cold water. Peel and chop.
2. In a bowl, combine dry mustard and mayonnaise.
3. Stir in onions, celery, chopped egg, and drained tuna. Toss lightly to mix.
4. Mix in half of shredded cheese.
5. Lay out split English muffins onto a baking pan. Spread 1/4 cup of tuna salad to the edge of each muffin.
6. Sprinkle the top with 1 tablespoon of remaining shredded cheese.
7. Bake at 350° for 5 minutes until cheese is melted.

http://www.chiff.com/recipe/pages/10387.htm

Seared ahi Tuna Recipe

2009-05-12T12:59:00.000-07:00

Baked Shells with Tuna and Cheese

8 ounces medium shell pasta
1 cup 2% milk
2 cups cubed processed yellow cheese
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 can 9.25-oz. albacore solid white tuna in spring water, drained
2 teaspoons dried parsley
2 tablespoons butter or margarine, diced
1/4 cup plain bread crumbs

Preheat oven to 375°F. Prepare pasta according to package directions; drain, set aside and keep warm. Meanwhile, in a saucepan over medium heat, bring milk just to a boil or until small bubbles appear around the edges. Add about 3/4 of the cheese, garlic salt and pepper; whisk until melted. In a 8-inch-square baking dish, combine tuna, cheese sauce, parsley and pasta. Top with remaining cheese, dot with butter and sprinkle with bread crumbs. Bake 20 minutes or until bubbling and browned on top. Serving Size: 6

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Grilled Ahi Tuna with Asparagus and Mango and Lime Salsa

4 mangos, peeled pitted and cut into 1/8-inch dice*
2 limes, peeled and sectioned**
2 jalapeño chiles, seeded and finely chopped***
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 bunch cilantro, chopped
1/2 cup chicken stock
2 limes, juiced
1 tablespoon honey
6 (6-oz.) ahi tuna steaks
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Combine mango, lime sections and jalapeño in a small saucepan with vinegar. Bring to a boil, reduce heat and simmer for 15 minutes. Add water if mixture appears too dry. Set aside to cool. Preheat grill. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add asparagus and sauté for 2 minutes, or until tender-crisp. Add the cilantro, stock, lime juice and honey. Cook, stirring occasionally for 2 more minutes. Remove from heat. Oil grill before cooking. Season tuna on both sides with salt and pepper. Grill tuna until desired doneness is reached, about 3 minutes per side for medium-rare. Make a bed of asparagus on each serving plate. Top with tuna, then spoon mango salsa on top. Serve immediately. The green color of the asparagus will lessen the longer it sits in the acidic lime juice. Grill the tuna as soon as possible after making asparagus if you want to preserve the color. Or mix in lime juice just before serving, if desired.

*To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful - mango is very slippery.

**To Section Lime: With a sharp chef's knife, slice off the top and bottom so the lime will stand on end. Proceed to slice the peel off from top to bottom, making sure to slice away all the white pith and the outer membrane of the lime sections. When you are through, each lime section should come out easily, though you may need a paring knife to separate it from the dividing membranes. Do this last part over a bowl to catch any juices you may need.

***Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers. Serving Size: 6

http://www.bassonhook.com/fishforfood/tunarecipes.html

Tuna Recipe sandwich

2009-05-12T12:11:00.000-07:00

Spanish-style Tuna Sandwich

This delectable tuna sandwich is prepared with traditional Spanish ingredients, including the popular Iberian dressing aioli.
INGREDIENTS

1 can tuna fish (6 ounces), well drained
2 tablespoons finely chopped onion
2 tablespoons coarsely chopped red bell pepper
1 1/2 tablespoons aioli or mayonnaise
1 tablespoon cooked green peas (optional)
1 1/2 tablespoons chopped green olives
1/4 teaspoon black pepper
French baguette bread or roll
1-2 artichoke hearts (canned or bottled), drained and sliced
1 boiled egg, sliced into 1/4-inch rounds

Ingredients for aioli:
3-4 cloves garlic, peeled
1/4 teaspoon salt
1 egg yolk
1 1/2 teaspoon lemon juice

3 tablespoons olive oil
PREPARATION
Preparation for the aioli: Smash garlic with a mortar and pestle, or against a cutting board using the back of a knife or heavy knife blade, to make a coarse paste. Add the salt and continue to mash the mixture until it is a smooth paste. Transfer the paste to a small bowl and add the egg yolk. Whisk rapidly by hand for 30 or more seconds, until the mixture is smooth and slightly frothy. Slowly drizzle in the lemon juice, then the olive oil, while whisking. Continue whisking for another minute, or until it becomes a creamy sauce.

Store in a covered container and refrigerate until ready to use. The aioli will keep for several days. Makes about 1/2 cup.

Preparing the sandwich: Combine the tuna, onion, red bell pepper, aioli or mayonnaise, green peas, green olives, and black pepper and mix well. Split the baguette or rolls in half and stuff with the mixture. Top the tuna mixture with the artichoke heart slices and egg rounds. Makes 2 sandwiches.

Tuna pasta Recipe

2009-05-12T11:53:00.000-07:00

Veggie Tuna Pasta Salad

A different version or my aunt junes salad, its great, and simple!

Ingredients (use vegan versions):

1 cup cooked elbow macaroni (240 ml)
1 can chick peas (drained)
1-3 cups vegan mayonnaise (250-700ml) salt and pepper, favorite spices
1 tablespoon mustard (45 ml) (optional)
1 stock celery (optional)
1/2 chopped onion (optional)

Directions:

Put drained chick peas in bowl with a little of the 'mayonnaise' and mush them to a consistency you like

Add macaroni and the rest of the 'mayonnaise', mustard, and spices. I add garlic salt and onion powder (the macaroni sucks up a lot of the mayo so you might have to add more later).

Also add celery and onion and its best if you let it sit in the fridge a while before eating it.

I also like putting it on rye toast with lettuce and tomato. It’s really flexible, so you can do pretty much whatever you want. Have fun!

Preparation time: 10-20 minutes

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Tuna Pasta Salad

Servings: 5

Ingredients:
1 large russet potato
8 ounces green beans
1 cup chicken stock
1/2 teaspoon dried thyme, or 1 teaspon fresh
1 can solid white tuna in water (12 ounces)
8 sprigs Italian parsley
1 pound pasta, cooked and drained (spaghetti, rigatoni etc.)
1 medium sized lemon
salt and pepper to taste
1/2 cup black olives (optional)

Instructions:
Rinse potato and green beans briefly in a colander. Cut potato into small cubes. Snap beans into 2 inch lengths and discard stems. Put vegetables into a large skillet with broth and thyme. Bring to a boil, reduce heat, cover and simmer

8 minutes until tender. While vegetables simmer, drain tuna and flake into a medium-sized bowl. Coarsely chop parsley and add to tuna. Add the simmered vegetables and olives (if using) and broth from pan.

To serve:
Toss pasta with tuna mixture. Cut lemon in half and squeeze juice over pasta and Toss again. Season with salt and pepper. Serve warm or chill and serve cold.

Easy Tuna Recipe

2009-05-12T10:50:00.000-07:00

Tuna Take-Alongs

Close the lid on these curry-flavored stuffed sandwich rolls for a quick portable lunch. Tuna or chicken...raisins or fruit bits. This easy, versatile recipe is sure to please.
Ingredients

8 to 10 3-inch french rolls
1/2 cup low fat mayonnaise
1/2 cup plain low fat yogurt
1 1/2 teaspoons curry powder
1 can (12-oz.) tuna packed in water, drained
1 cup Sun-Maid Natural Raisins
1/2 cup diced celery or red bell pepper or green bell pepper or jicama
1/4 cup thinly sliced green onions

Directions:

HEAT rolls in 350 F oven for 5 minutes to crisp.
To STUFF sandwiches, cut thin, lengthwise slice from top of each roll for lids.
HOLLOW out base of each roll, leaving 1/2-inch shell. (Reserve inside portion of rolls for bread crumbs, if desired.)
In medium bowl, COMBINE mayonnaise, yogurt and curry powder.
STIR in tuna, raisins, celery and green onion.
FILL sandwiches, then top with lids.
COVER and refrigerate until service time.
Tips:

* For a picnic, wrap each sandwich in aluminum foil. Pack in ice chest or backpack with frozen "ice pack" to keep cold until serving time.
* Sandwiches can be made 1 to 2 days ahead.
* Sandwiches are a meal-in-one: bread, fruit, meat and a small serving of vegetables.

Makes 8 to 10 small sandwiches.

Nutrients per Sandwich: Calories 220; Protein 15g; Fat 2g; Carbohydrate 35g; Dietary Fiber 2g; Cholesterol 15mg; Sodium 475 mg

http://www.sunmaid.com/en/recipes/recipe/Tuna_sandwich.html

Tuna salad sandwich

2009-05-11T21:35:00.000-07:00

Savory Tuna Salad

1 can White Tuna, drained & flaked
1 can (8oz.) Water Chestnuts, drained & chopped
1 cup Celery, chopped
1/2 cup Carrots, shredded
1/4 cup Green Onions, sliced
1/4 cup Mayonnaise (can use Yogurt instead)
1 Tbsp Dijon Mustard
1 tsp Soy Sauce
1/4 tsp Pepper
Lettuce

Directions:

In a large bowl, combine all ingredients and mix well. Cover and chill in refrigerator. Line two plates with lettuce. Spoon half of tuna salad onto each plate. Garnish with freshly sliced tomato wedges. Makes 2 servings.

Tuna macaroni salad

2009-05-11T20:32:00.000-07:00

Martha's Favorite Tuna Salad Sandwich

* Serves 4

1. Ingredients

1. 12 ounces good-quality tuna, packed in oil, drained
2. 2 stalks celery, halved lengthwise and thinly sliced
3. 1 apple, such as McIntosh or Gala, peeled, cored, and cut into 1/4-inch pieces
4. 3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
5. 2 tablespoons freshly chopped basil leaves
6. 1 tablespoon freshly squeezed lemon juice
7. Coarse salt and freshly ground pepper
8. 8 slices best-quality sourdough

Nutrition Info
Per Serving

* Calories: 386 kcal
* Carbohydrates: 37 g
* Dietary Fiber: 5 g
* Fat: 12 g
* Protein: 30 g
* Sugars: 6 g

2. Cooking Directions

1. In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
2. On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.

Yield: 4 servings

Recipe for Tuna salad

2009-05-11T20:29:00.000-07:00

Tuna Macaroni Salad

Ingredients:
1 can Tuna
1 package Shell Macaroni, cooked
3 Eggs, hard boiled and chopped
3/4 cup Mayonnaise
1/4 cup Onion, chopped
1 green Pepper, chopped
1 can Peas, drained
dash of Celery Salt
3 tsp Dry Mustard
dash of Garlic Powder
Salt and Pepper to taste
1/4 tsp Paprika
1/4 cup Green Olives, sliced

Directions:

Drain tuna. Prepare all ingredients. Combine all ingredients in large bowl and mix well. Chill tuna macaroni salad in refrigerator for 1 hour. Garnish top with sliced egg and sprinkle with paprika. Great for picnics and outdoor barbecues.

Seared Tuna Recipe

2009-05-11T10:47:00.000-07:00

Grilled Tuna With Fruit Salsa

1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon lite soy sauce
1 lime, juiced
4 (6-oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 tablespoons white wine vinegar
2 tablespoons chopped fresh mint

Combine pineapple juice, oil, soy sauce and lime juice in a small bowl. Arrange tuna in a shallow glass dish and pour marinade over he top. Cover and refrigerate for at least one hour. Meanwhile, combine plums, peaches, pineapple, red bell pepper, vinegar and mint in a medium bowl; stir gently. Cover and refrigerate until needed. Preheat grill. Spray grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill until fish just begins to flake when tested with a fork. About 10 minutes total per inch of thickness, turn once during cooking. Serve immediately with fruit salsa. Serving Size: 4

_________________________________________________________

Grilled Tuna Steaks With Onion Dill Butter

1/4 cup butter, melted
1/4 cup finely chopped onion
1 tablespoon dried dill weed
2 pounds small new red potatoes, quartered
2 pounds tuna steaks

Prepare grill; heat until coals are ash white. Stir together butter, onion and dill weed in small bowl. Place potatoes in center of 18-inch square heavy-duty aluminum foil. Drizzle with ¼ cup butter mixture. Bring edges of foil up to center; tightly seal top and sides. Place potato bundle on grill. Grill until potatoes are fork tender (20 to 30 minutes). Meanwhile, brush tuna steaks with remaining butter mixture. Place tuna steaks on grill during last 15 minutes of potato grilling time. Grill until fish flakes with fork (10 to 14 minutes). Serving Size: 4

http://www.bassonhook.com/fishforfood/tunarecipes.html

Grilled Tuna Recipe

2009-05-11T09:44:00.000-07:00

Canned Tuna Recipe

2009-05-11T09:41:00.000-07:00

Pepper-Seared Yellowfin Tuna

4 (8-oz.) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided

Preheat oven to 400°F. Combine garlic with half the olive oil; set aside. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly. Remove from heat and set aside. Make a pocket in the tuna steaks by slicing in half horizontally; do not slice all the way through. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves. Brush inside of top flap with garlic oil. Season outside of steaks with freshly ground black pepper; set aside. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat. Add stuffed tuna steaks to pan and sear until brown. Carefully turn over each steak and sear on other side. Place in oven and bake 5 to 10 minutes, or until thoroughly done.
Makes 4 servings.

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Provençal Grilled Tuna Salad

4 (6-oz.) tuna steaks, ¾ to 1-inch thick
2 cloves garlic, crushed
3 tablespoons chicken broth or white wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 cups mixed salad greens
1 cup halved cherry tomatoes

Place tuna in a glass dish; rub garlic into both sides of fish. Combine broth, olive oil, red wine vinegar, rosemary, salt and pepper in a jar with a tight-fitting lid. Cover and shake well. Pour 2 tablespoons over fish, and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing. Preheat grill while fish marinates. Spray grill rack with vegetable cooking spray. Remove fish from marinade, shaking off excess, and place on grill 4 to 6 inches from hot coals; discard marinade. Cover with lid or tent with foil. Cook, turning once, until tuna flakes easily when tested with a fork, about 7 minutes. Divide greens between serving plates. Place hot tuna on greens and sprinkle with cherry tomatoes. Drizzle with reserved vinaigrette and serve. Serving Size: 4

http://www.bassonhook.com/fishforfood/tunarecipes.html

Tuna fish salad

2009-05-11T09:38:00.000-07:00

New Canned Tuna Recipes

Are you tired of using the same canned tuna recipes over and over again? Well, you will be happy to know that there are several ways in which to prepare canned tuna that are easy to prepare and are very tasty.

We all know we can make tuna salad, but you can always change that recipe just a bit to make a wonderful new dish that everyone will rave about. Adding other ingredients like bell peppers or even a tad of hot sauce will change the flavor of your tuna recipe.

Tuna casserole is also a great idea for canned tuna and there are several different ways in which to prepare this dish. You can use any type of pasta including macaroni and cheese and add other vegetables such as peas and carrots. This will be very scrumptious and the kids will love it, too. What kid does not love macaroni and cheese?

You can even find recipes for canned salmon that will work great with tuna as well. A molded tuna recipe can be a great dish to serve at your next dinner party. This is a very easy recipe to make and everyone will enjoy their own individual treat. All you need is canned tuna, sugar, mustard, 2 eggs, milk, granulated gelatin, cold water, flour, butter, vinegar, salt and pepper. You just cook all of the ingredients together except for the gelatin and tuna. After the mixture begins to thicken you add the gelatin and the drained tuna. Then you mold the tuna mixture and chill for at least 30 minutes. Very easy and unique for a can of tuna.

You can also freeze the tuna mold and have it ready rather quickly to serve at any time. You will be amazed at all the different recipes you can find online for canned tuna. Enjoy trying all the new recipes.

http://www.steaks-guide.com/article-pages/sea-food/new_canned_tuna_recipes.htm

Tuna pasta salad

2009-05-10T20:26:00.000-07:00

Unique Tuna Salad Dishes

Tuna salad can be served as a main course or for a small get together. There are so many different ways to prepare tuna salad with all kinds of wonderful seasonings and vegetables that you will never get bored serving this salad. Your family will also enjoy the variety that you will find.

You start with canned tuna and add other wonderful flavorings to create the most awesome salads around. You will not believe way recipes you can create with a small can of tuna.

You can add all kinds of other seafood to your tuna salad including clams and shrimp. This will make your plain tuna salad transform into a delectable seafood salad. The basic ingredients are usually something like mayonnaise and then the seasonings that you prefer. Many people use soy sauce or Worcestershire sauce to add to the unique flavor of the seafood.

You can add other ingredients such as green onion, bell peppers, Dijon mustard, or even walnuts. You can create a masterpiece and serve your dinner guests you own creation.

You can also find several websites that have a variety of tuna salad or other seafood salad recipes that you may wish to try. People just like your self are sharing their recipes online today. There are even several famous chefs that have now published their recipes online. There are an abundance of recipes online that will help you add to your own tuna salad recipe.

Find a tuna or seafood salad recipe that you would wish to try and then add some of your favorite seasonings or vegetables to the recipes. You can create some awesome dishes if you just start with the basic items that are listed on the instructions.

A very quick tuna salad recipe uses mayonnaise, pickle relish, boiled eggs and onions. Mix all ingredients together and serve with club crackers. That was quick, easy and will be very tasty. Now, you have time to catch up on the gossip and your friends will enjoy chatting and snacking.

http://www.steaks-guide.com/article-pages/sea-food/unique_tuna_salad_dishes.htm

Recipes for Tuna

2009-05-10T20:23:00.000-07:00

TUNA PASTA SALAD
4 Servings, about 1-1/2 cups each
Preparation Time: 25 Minutes
Cooking Time: 8 Minutes

Macaroni, uncooked 2 cups
Tuna, canned, water-pack, 2 6-1/2 ounce cans
Zucchini, chopped 1/2 cup
Carrots sliced 1/4 cup
Onion, diced 1/3 cups
Salad dressing, mayonnaise-type 1/4 cup

1. Cook macaroni according to package directions. Drain.

2. Drain tuna.

3. Wash vegetables. Chop zucchini ; slice carrots into thin slices; dice onions.

4. Mix macaroni, tuna, and vegetables together in mixing bowl. Stir in salad dressing.

5. Chill until ready to serve.

PER SERVING:
Calories 405
Total fat 13 grams
Saturated fat 2 grams
Cholesterol 25 milligrams
Sodium 360 milligrams

_______________________________________________________

osephine's Tuna Pasta Salad
From Rao's restaruant, Frank Pellegrino
November 2, 2004

Frank Pellegrino of New York's famous Rao's restaurant, joined Good Morning America to share the latest recipes from his new book, "Rao's: Recipes From The Neighborhood." Here's one of the fabulous recipes he shared with GMA.

Frank Pellegrino said, "Josephine is my wife. We were both born and raised in East Harlem and we both went to grade school at Our Lady Queen of Angels on 113th Street. It is also the church where we were married. Josephine is a stickler for fresh ingredients and shops every day for what she's going to cook that night. I might also add that when she is not cooking, she is cleaning. I have the cleanest house in America."

Ingredients
# 1 pound rotelle or elbow pasta, cooked and cooled
# 3 cans tuna fish, packed in olive oil, undrained
# 1 cup chopped red onion
# 2 tablespoon capers
# 1 1/2 cups pitted and chopped black olives
# 2 ripe tomatoes, seeded and diced 1/2 cup extra virgin olive oil
# Juice of 1 lemon
# 1/2 teaspoon salt
# 1/2 teaspoon pepper

Directions

Put the cooked pasta in a large mixing bowl. Add the tuna with its oil, the onion, capers, olives, tomatoes, olive oil, lemon Juice, and salt and pepper and toss to combine. Serve.

Serves 4 to 6

http://www.wchstv.com/gmarecipes/josephinestunapastasalad.shtml

Tuna Recipes sandwich

2009-05-10T07:20:00.000-07:00

Tuna Sandwich

Ingredients
1 (7-oz. ) pouch or 2 (3-oz.) pouches or 2 Cans (6-oz.) StarKist Chunk Light or Albacore Tuna (if using cans, drained and chunked)
2 tbsp. Onion, chopped
8 slices Bread, toasted
1/2 cup Mayonnaise
1-1/2 tbsp. Celery, chopped or pickle relish
4 slices Cheese

Preparation

In a mixing bowl, combine tuna, mayonnaise, onion, and celery; mix well. Top 4 of the bread slices with 1 slice of cheese. Spread tuna mixture over cheese slices and top with remaining bread slices. Spread each sandwich with additional mayonnaise; place in skillet. Cook on medium heat until lightly browned on both sides. VARIATION: carrot and cucumber may be substituted for onion and celery.

Tuna Receipes

2009-05-10T07:17:00.000-07:00

Grilled Albacore Tuna Steak Recipes

Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak. Tuna Steak

Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal;

1. tuna steaks,
2. ½ cup of teriyaki marinade,
3. 4 ounces of butter or margarine,
4. 1 tablespoon of wasabi powder,
5. 2 chopped green onions,
6. 1 tablespoon of olive oil, peanut oil, or vegetable oil,
7. salt and pepper.

First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer.

When you ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready; lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.

Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need:

1. 1/3 cup of your favorite steak sauce,
2. ¼ cup of ketchup,
3. 1 tablespoon of hot sauce or pepper sauce,
4. ¼ cup butter of margarine melted,
5. 1 tablespoon of vinegar, salt, and
6. ½ teaspoon of curry powder.

Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.

Tuna pasta Recipes

2009-05-10T06:14:00.000-07:00

Lemon Tuna Pasta

Servings: 4
Ingredients:
* 4 ts Butter
* 1 ts Oil, olive
* 4 lg Garlic cloves, chopped
* 1/8 c Lemon juice
* 3 ts Capers, drained
* 18 Black olives, pitted and sliced
* 2 cn Tuna, chunk, drained
* Pasta, penne , cooked and drained
* 4 ts Butter (add at end)

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna and separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce to
hot pasta, tossing well. posted by Anne MacLellan

http://www.cookreceipts.com/specialty/recipes-for-kids/lemon-tuna-pasta.html

Tuna Recipies

2009-05-10T06:11:00.000-07:00

Great Tuna Salad

Tuna salad is one of the most favorite seafood salads that many people enjoy all the time. There are several different ways to serve tuna salads including a tuna bowl. Finding recipes for all types of seafood salad is as easy as clicking your mouse today. Tuna is of course very healthy as is all seafood and is great for creating unique tuna fish salad.

Recipes for salad including tuna fish salad, seafood salad, and tuna bowl are wonderful for a summer afternoon snack. There are many recipes that use various ingredients including a vegetable, juice, tuna with pepper, or even tuna with lemon. These recipes for salads can be recipes where the ingredients in the recipe are chopped or diced. No matter how they are prepared your seafood salad or tuna fish salad will be awesome.

Tuna bowl recipes for salad can make your lunch party one to remember for a very long time. Most people enjoy all types of a seafood salad and tuna fish salad is of course one of the easier seafood salads to make. Add some of your favorite vegetables or seasonings to create your own unique tuna fish salad. Add such items such as pimento or even peppers can change the flavor of your tuna fish salad into a wonderful tantalizing treat for your taste buds.

Your family will love the imagination you used in creating your own unique seafood salad or tuna fish salad. Try adding other seafood to your tuna fish salad, such as clams; this would be a unique flavor that any seafood lover could not resist. Recipes for salads are wonderful for any occasion and of course of seafood salad can make a plain meal a wonderful treat. So, enjoy making your ordinary recipes for salad and add some seafood. This will create a unique and scrumptious seafood salad.

http://www.steaks-guide.com/article-pages/sea-food/great_tuna_salad.htm

Tuna steak Recipes

2009-05-09T16:57:00.000-07:00

Broiled Tuna Steak Recipe

INGREDIENTS

4 tuna steaks, about 1 inch thick (2 lbs. total weight)
Salt and fresh ground pepper, to taste
4 sprigs fresh thyme, chopped or 1 tsp. dried
1 tsp. fresh grated or dried powdered ginger
1 sliced clove garlic
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
2 tbsp. olive oil

In a mixing bowl blend the salt, pepper, ginger, garlic, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna steaks. Cover with plastic wrap and let stand 1/2 to 1 hour until ready to broil.

Broil on rack under broiler about 4 inches from heat source, about 3 minutes per side, or grill on high (cover closed) 3 minutes per side. Leftover marinade can be heated and served over steaks.

http://www.buy-steaks-online.net/broiled-tuna-steaks.htm

Tuna salad Recipes

2009-05-09T16:56:00.000-07:00

Tuna Steak Recipes

Tuna steak recipes are becoming very popular today. Fat Fish like tuna contains the valued Omega 3 oil. And Tuna is tasty and has many varieties like albacore, bluefin, yellowfin and bonito.

Each variety has their own distinct flavor and is usually low in fat. Tuna steak can be prepared in several different ways but the secret to cooking a tuna steak is the same as with any type of steak. Do not overcook.

Tuna can be seared, grilled, smoked, baked and pan fried. To sear tuna you should cook at a very high heat for just a short time.

The edges of the steak will be seared while the middle remains red and rare. The secret to searing is to check often by looking between the flakes of the tuna to see how deep the tuna steak has cooked.

When it has cooked about ¼ of an inch deep, remove from grill.

Tuna Seasonings

There are many wonderful seasonings that you can use for on your tuna steak before searing. Many people just enjoy salt and pepper, while others may use a large variety of seasonings. You can choose your own favorites.

Tuna steaks may also be grilled. and are doing great on the barbeque. Again, before you grill a tuna steak use any type of seasoning you desire and rub into the steak. The steak will cook some even after removing from the heat, so check often to see how deep the steak has cooked and remove it from the heat just before it is the desired doneness.

If you know how to smoke turkey, chicken or any other type of meat, then you know how to smoke tuna. Smoked tuna steak recipes are wonderful for any occasion. The trick for smoking tuna is you slice the tuna steak thin, the thicker the steak, the harder it will be to smoke.

http://www.steaks-guide.com/article-pages/sea-food/tuna_steak_recipes.htm

Ahi Tuna Recipes

2009-05-09T15:54:00.000-07:00

Ahi Tuna Rolls

Chef Alberto Morreale Osetra’s Corporate Executive Chef, Alberto Morreale, is a master gourmet seafood preparations from around the world. Here, he offers a recipe for one of his restaurant's most popular appetizers: Ahi tuna rolls, which were first created for patrons of Japan’s most exclusive sushi bars.

Serves: 4
Vegetarian: No
Preparation Time: 00:30
Cuisine: Sushi
Difficulty: Easy
Meal Type: Dinner
Main Ingredient: tuna
Dish Type: Appetizer
Main Cooking Method: Pan Fry
Season/Occasion: Any Occasion

Ingredients
* 8 oz. sashimi grade ahi tuna loin
* 16 baby spinach leaves, washed, stems removed
* 4-6 sheets Asian rice paper
* 2 oz. soy reduction sauce
* 3-4 oz. Chinese green beans (approx 1 1/2 cups)
* 1 oz. wasabi

Directions
Cut ahi tuna loin into 4”x2” pieces. Season with salt and pepper. Wrap tuna pieces with spinach leaves and Asian rice paper. Pan sear in vegetable oil until outside of roll is golden brown (ahi must remain raw). Cut roll lengthwise at a 45-degree angle. Drizzle with soy reduction sauce and serve with steamed Chinese green beans and a garnish of wasabi.

Tuna noodle casserole Recipes

2009-05-09T05:54:00.000-07:00

Tuna Noodle Delight

Prep Time: 5 minutes
Cook Time: 50 minutes
Ingredients:

* 1 pkg (12 oz) medium egg noodles, cooked, drained
* 2 cans tuna, drained (6 1/2 to 7 oz each)
* 1/2 cup minced onion
* 1 1/2 cups diced celery
* 1 cup mayonnaise
* 1/4 cup diced pimiento
* 3/4 teaspoon salt
* 1 can (10 3/4 ounces) cream of shrimp soup or cream of mushroom soup
* 1 can (10 3/4 ounces) condensed cream of celery soup
* 1 cup milk
* 1 1/2 cups shredded cheddar cheese

Preparation:
Combine noodles with tuna, onion, celery, mayonnaise, pimiento, and salt. Mix soup and milk together in a 2-quart saucepan over medium low heat, stirring and cooking until heated through. Add cheese; stir until sauce is smooth and cheese is melted. Pour sauce over noodle mixture and stir gently to combine. Pour into two greased 2-quart casseroles; bake at 375°. for about 45 minutes.
Serves 8 to 10.

http://southernfood.about.com/od/tunacasserolerecipes/r/bl90911w.htm

Fresh Tuna Recipes

2009-05-09T05:51:00.000-07:00

Pan Fried Tuna Steak Recipes

Pan fried tuna steak recipes are wonderful and savory meals that will help you create unique and appetizing dinners. Tuna steak can be prepared similar to most any type of steak but will bring its own unique flavor to your meal.

You can prepare many delectable pan fried tuna steak recipes. This is just one example of how to prepare a very unique tuna steak. You will need:

1. 1 stick of margarine or 8 tablespoons of butter,
2. 2 eggs, salt, pepper,
3. garlic salt,
4. tuna steak,
5. vegetable oil,
6. flour and milk.

To make the gravy, melt the butter in a warm skillet, add 1/3 cup flour to the melted butter, salt, pepper and garlic salt, and as it thickens add milk, stir constantly until sauce thickens.

As the sauce thickens you can add more milk or water until you achieve the consistency that you want. After the gravy is ready set aside. If it becomes too thick, you can place it on the heat and add more milk to thin it down.

To make the tuna steak, mix together flour, salt, pepper, and garlic salt and set aside. Stir the 2 eggs together in a bowl and set aside. Now, roll each steak in the flour mixture and then dip in the egg mixture and then roll again in the flour mixture. Repeat the procedure for each tuna steak. Heat the vegetable oil in a skillet and fry your tuna steaks to your desired doneness. Pour your gravy over each tuna steak and serve. You can serve your favorite green vegetables or even a green salad and your meal will be complete.

For easy and quick pan fried tuna steak recipes you can always try this. All you need is tuna steak, lemon juice, and your favorite seasonings. Rub the tuna steaks with lemon juice and set aside. Melt a small amount of butter in a skillet add your favorite seasonings such as salt, and pepper. Then fry your tuna steak to your desired doneness. Fast and easy and your main course is ready. Garnish a sprig of parsley. This is really a recipe you can make in a matter of minutes

http://www.steaks-guide.com/article-pages/sea-food/pan_fried_tuna_steak_recipes.htm

Tuna casserole Recipes

2009-05-08T15:51:00.000-07:00

Tuna Casserole with Macaroni
Scroll down the page for a list of more tuna casserole recipes, including tuna noodle casseroles, tuna pie, and more.

* 1 can (6 1/2 to 7 ounces) tuna, drained
* 8 ounces elbow macaroni, uncooked
* 1/4 cup butter
* 1/4 finely chopped onion
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons all purpose flour
* 3/4 teaspoon salt or seasoned salt
* 1/8 teaspoon pepper
* 1 cup milk
* 1/2 cup frozen peas, thawed
* 1 can cream of celery soup
* 1 cup shredded Chedder cheese
* 1/2 cup bread crumbs tossed with 2 teaspoons melted butter

Cook macaroni until tender, rinse and drain; set aside.

Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 2 to 3 minutes, until onion is tender. Add flour, salt and pepper; stir until smooth. Add milk and cream of celery soup and stir over low heat until smooth and thickened. Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until tuna casserole is nicely browned.
Serves 4 to 6.

Grilled Tuna Recipes

2009-05-08T14:48:00.001-07:00

Marinade with this easy recipe. thousands Find of expert-tested, printable free, recipes on. Justice Tuna isn't Vmf214 really a good grilling fish: it is too tender. If you are going to grill tuna, be sure to use a spatula to turn it, and be very careful,. For the

grilled tuna: 4 tuna steaks, about 4 to 5 ounces each. (The tuna can be grilled in advance and stored in the refrigerator for up to 3 days.). This signature East Coast Grill dish is nearly raw tuna, seared on the grill for extra flavor. The

tuna Chris uses here is sold as "#1" or FREE RECIPE, PREPARE SIMPLE, DELICIOUS RECIPE THAT WILL IMPRESS YOUR FAMILY, FRIENDS, AND LOVED wingerz Grilled

1. ONES. tuna and cheese Grilled sandwiches a is tasty for kids, meal they which will surely enjoy! Char-grilled

Tuna with Warm Coriander and Caper Vinaigrette. NYC IPL
2. When the grill pan is ready, place the tuna steaks on it and give them about 2 minutes on. Light a charcoal

or gas grill This Just In.: or heat a cast-iron skillet Las Vegas
3. to high. Lightly coat the fresh tuna on all sides with a little of the olive oil, season with salt. Pan-grill, broil, or grill tuna steaks over hot coals and serve with a flavorful salsa. peach Pan grilled recipe tuna peach with

and salsa Edshugeo a ginger lime.

http://ilusa.net/phnews/images/thumbs/mexfev.html

Canned Tuna Recipes

2009-05-08T02:45:00.001-07:00

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Any original canned tuna recipes?
I know it's hard, but, are there any great (or just good) recipes our there to get rid of a can of tuna? I'm looking for something different, not "tuna-noodle casserole" or "tuna salad". Ideas?

Best Answer
Tuna Puttanesca

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread
Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

http://answers.yahoo.com/question/index?qid=20080304192512AAizm6n

fishing for Tuna

2009-05-08T01:42:00.000-07:00

How to Fish for Tuna

Fishing for Tuna can be an exciting pastime. There are many different species of tuna like the Albacore which is considered by some anglers to be the king of fighting fish. Below are some tips you might use to help you catch whatever type of tuna you might be after. Good luck and have fun.

Instructions
Difficulty: Moderately Easy
Things You’ll Need:

* Fishing pole
* hooks
* jigs, plugs, or lures
* bait
* fishing line

How to Fish for Tuna
Step1
A good way to catch Tuna is by trolling with a jig. Feathered jigs work well. Use jigs that are lighter in color on brighter days and darker jigs when conditions are much darker. Try to maintain the trolling speed between 6 to 9 knots.
Step2
When trolling keep the lines in a V pattern. Try to keep the bottom of the V at the bottom of the boat and the wake.
Step3
When using bait or a jig try to let it sink about 55 to 60 feet. The bigger fish are usually at the bottom.
Step4
When fishing for the smaller types of Tuna light tackle is best. Anchovies and split tail scampi work great for bait.
Step5
If you chum with dead bait try not to put too much of it in the water at one time because it can sink fast to the bottom and the fish will go down after it.
Step6
When drifting live mackerel or dead herring work very well.

Tips & Warnings

* Keep your line clean and free of jellyfish, seaweed, or any other things that may get stuck on it.
* Replace your old line with a new one if you haven't used your pole in a while.

Tuna fishing gear

2009-05-08T01:39:00.000-07:00

Time to gear up for some bluefin tuna fishing

In the last three years, a relatively new fishery has been thrust upon a lot of unsuspecting saltwater anglers in the waters north of Cape Ann, Mass. (That’s us, folks!)

We’re talking about sportfishing for the smaller versions of bluefin tuna, which used to be dominated by the giant bluefin sport and commercial fishing. But now the schoolies, or footballs as they are also called, are off our shores in large numbers and almost constantly. These fish are water temperature sensitive, so it’s probably the warming of our offshore seawater that has given us the opportunities to chase these great gamefish.

The gear that you need to use to catch these large, up to 150 or more pounds and feisty fish, isn’t anything like what has traditionally been used for either groundfish or the inshore gamefish such as stripers or bluefish. You need to really gear up in strength and size to have any chance at all in bringing one of these fish to the boat.

Seeing that we should have the schoolie bluefins available for close to another month, we interviewed Chad Woodward at the Kittery Trading Post’s fishing department. Chad is sort of a legend as far as knowledge of offshore tackle and gave us these insights:

• Rods — almost any rod that is rated for line weights 30# or higher. Shimano makes a couple of good rods with the Tallus 7’ H 15-30# and the Trevalla 6’6”MH 50-100# to name a couple. The Ugly Stick 7’ H 15-30 is also a popular model along with the Penn Guide Rod 15-30# is another good choice. As far as trolling rods Penn International stand-up rods are a good choice with many choices of line weights and guide options to choose from. Look for rods with line ratings ranging from a minimum of 30# and a maximum of 100#. Shimano also makes a god stand up rod also in the Tallus series of rods with a roller tip and roller butt guide.

• Reels— spinning reel choices should be not just based on the line capacity but also by the amount of drag that the reel is capable of. Reels should have a minimum of 20# of drag for tuna. Much less than that and you are stressing the reel and the drag system too much.

That’s when you are going to have equipment failures. The higher the drag capabilities the longer the life-span of the drag, because you are not running it at max capacity. As far as individual reels go the Shimano Spheros in the 8,000,12,000,14,000 are all big enough and have enough drag to get the job done. Other reel choices from Shimano are the Stradic, and Sustain in the 8,000 size and of course the big dogs are the Stella’s in 8000, 10,000, and 20,000 sizes.

From Penn the are the ever-popular 950SSM and the new 750 Slammer. Both of these reels have a large drag range and are built like tanks.

Quantum has also joined the ranks with their Boca and Cabo spin reels in the 70 and 80 sizes with ceramic disk drags and titanium bails. They are a tough reel to break.

As far as trolling reels go, Shimano, Penn and Quantum all make good big-game reels available in both graphite and aluminum framed models. Quantum is the only one that does not make a graphite framed reel. These reels ranging in size from 30, 30w, 50, 50w, 80, 80w all make good stand-up reels holding line weights from 30-130# line. Don’t forget the safety lines so your new reels don’t end up in the drink with the fish attached!

• Lines — well, as far as lines go, superbraids are king. These lines allow for high break-strength to diameter allowing for much higher line capacity than with mono. Line weights range from 30 to 80# for the spinning reels and up to 200# on the trolling reels.

As far as leader material goes, it’s fluorocarbon all the way in similar weights ranging from 30 to 80# for the spin reels and up to 130# for the trolling gear.

• Lures — I’ll start of with blades or casting jigs. I am a big fan of the Kudako and live-bait jigs from Megabait in 2.5, 3.5, and 4.5 oz. sizes. I’ve personally used these jigs with great success. Also the Deadly Dick, the Kastmaster and the Trophy spoons all work well.

The only downfall to these jigs is that all of the hardware has to be changed. Remove all rings and hooks and replace them with rings no smaller than size 7 and no larger than size 10. Hooks should be sizes 7/0 to 10/0 in a heavy live-bait hook. In this fishery quality matters. Don’t buy cheap hooks.

Owner and Gamakatsu are the way to go. The fairly new Shimano butterfly jigs are another good jig to use but require a unique rigging method. Top water lures like the Yozuri Hydro Tiger and the Braid Tantrum Popers work great with no need for modification on the hooks or rings. Pencil poppers from Gibbs and Custom Plug Makers have been very popular topwater baits for the tuna this year. The only modification that needs to be done to these lures is a quick change of the hooks. Another often overlooked lure is the Sluggo in the 9” size with a single live bait hook in the nose of the bait secured with a drop of fishing glue.

Another one of my favorite schoolie bluefin tuna specialists is Pete Santini, whose Fishing FINatics in Everett, Mass., caters to the large fleet of boats that are working Stellwagon Banks, where many of our own local boats have been fishing.

“I love the new Rock On trolling squid bars,” Pete told us. “These are the only floating squid bar on the market. The tuna have been going after these new squid bars big-time, especially Rock Ons rigged with sparkly green squid.

These Rock On bars drag so easily that several boats that are not equipped with outriggers are just running them off the stern of their boats and are having some fantastic action, Pete told us.

“Another big advantage of the Rock On bars is that if you spot tuna that are under your boat but within jigging range, you can stop and jig for them without pulling in your squid bar or bars. They just float there and won’t sink to bottom. But if you hook up when jigging you’d best get that gear onboard so it doesn’t get tangled!”

So there it is, folks, the best and most current skinny on how to gear-up for this new fishery. Don’t wait too long as the cooler waters of fall will drive them away. You’ll have to wait for next June for them to return to our coastal areas.

http://www.newhampshire.com/article.aspx?headline=Time+to+gear+up+for+some+bluefin+tuna+fishing&articleid=1212

Bluefin Tuna fishing

2009-05-07T22:30:00.000-07:00

Bluefin Tuna Fishing

Bluefin tuna are one of the greatest challenges to anglers off the coast of New England, and Massachusetts continues to be a center of activity for giant bluefin tuna.Most tuna are caught chunking or trolling. I will describe the techniques used by top crews to catch these giants.

Chunking for Bluefin involves archoring on a good fishing spot known to hold bluefin. Once anchored, top crews deploy chunks, stick baits and live baits suspended on ballons at different depths. Most captains have their crew position the baits where at the depth they mark tuna fish on their fish finder.

Many top captains use Gamahastu Live Bait hooks. In determining the hook size, it is important to match the hook to the size bait that you are using. You shouldn't use a hook that is too large, because it will detract from the presentation of the bait.

All top crews use fluorocaron leader. Leader varies from 150-lb to 220lb, with many crews fishing light gear (150-180) to get bites when they are hard to come by. Most crews start off with a long leader (say 15 feet), so they can cut back and recimpt the hook on if their leader gets nicked up by dogfish or other pests.

Many crews using light fluorocarbon also use H crimps instead of G crimps for their 150 or 180 fluoro. The lower profile H crimp must be done carefullly, preferably using the Jinkai crimping tool listed on this page.

They also use these crimps to attach a small wind on swivel. This way, the leader can be wound all the way on the spool, protecting the flurocarbon during storage, ensuring clean decks, and allowing the angler to reel the fish as close as needed to harpoon it.

All crews attach the sinkers and ballons using rubber bands. Sinker weight is selcted based on the spped of the current and the desired depth that you are trying to fish.

Most crews that troll bluefin fish spreader bars from their outriggers at about 3-4 knots. Most crews fish three to four spreader bars, two from the outriggers and one or two flat lines. Outriggers are rigged with roller trollers so that the line can be reeled through the clip to tease the fish into striking again if he misses the first time. The clip is set tight so that the outrigger sets the hook on the fish.

Fisherman use different spreader bar sizes and colors in their trolling spread based on experience and conditions. Snap swivels are used so that rigs can be swapped out easily. Thimbles and heavy chafe gear protect the mono where it connects to the hook and swivel. Most crews use the Mustad or VMC southern tuna hook style on their trolling rigs.

http://www.fishing.dovada.net.au/21878.php

Tuna fish Recipes

2009-05-07T22:27:00.000-07:00

Muscle Building Recipe

Waldorf Tuna Fish Salad

Ingredients:

* 1 small tine of tune in brine or water
* 0.5 tin of sweet corn or chickpeas
* 1 carton of coleslaw
* 1 carton of cottage cheese
* 1 carton of Waldorf or fruit and nut salad
* Some olive oil
* Some salad cream
* Some tomato ketchup
* Ground black pepper
* Oregano

Method

1. Drain the chick peas/sweet corn and the tuna from the tin.
2. Flake the tuna in a bowl
3. Add some olive oil about 1 tsp.
4. Add the tomato ketchup and salad cream if desired
5. Mix ingredients
6. Add the chick peas or sweet corn
7. Add pepper or oregano to taste
8. Add a good dollop of Waldorf salad and cottage cheese
9. Add a really good dollop of coleslaw
10. Mix all together

Eat with bread or what you desire. It is ideal for taking to work in a plastic container and eating when desired. It is a very good source of high biological value protein with some carbs, simple sugars, good oils, vitamins A, D and C. It is very easily digested and you will get hungry three hours after. Low calorie alternatives can be found of most of the ingredients. For a vegetarian alternative remove the tuna and used small cubes of tofu. You can try adding olives if you like and experiment!

Tuna fish Recipe

2009-05-07T21:24:00.000-07:00

Pasta col tonno
Pasta with tuna fish

If you like tuna fish you'll enjoy this easy to make pasta.

Ingredients:

1 lb. pasta shells
1 large white or yellow onion
2 6oz. cans of tuna fish
5 Tbsp. extra virgin olive oil

Instructions:

1. Slice the onion thinly.
2. Warm up a non stick skillet and add 3 Tbsp. oil.
3. Add the onion to the skillet mix until well coated with oil and then turn the heat down to medium low.
4. Cook the onion until soft and if needed add a little bit of water.
5. Drain the oil from the tuna, add the tuna and 2 Tbsp. oil left to the onions, mix until well combined.
6. Cook the tuna and onions for another 5 minutes.
7. In the mean time cook the pasta as directed. Once ready add the pasta to the tuna and onions mix and serve immediately.

Notes:

Most Italians add tomatoes to the tuna, but I prefer it without because the tomato covers the taste of the tuna.

http://www.cookingwithpatty.com/recipes/pasta/PastaWithTuna.php

Tuna fishing charter

2009-05-07T11:36:00.000-07:00

Tuna Fishing Charters

Come to Cape Cod for some of the best bluefin tuna fishing in the world! We have an abundance of medium and large school tuna just a few miles east of chatham. If you are looking for that adrenaline rush and want to do battle with these warm blooded torpedos then climb aboard for a real Cape Cod "JAIL BREAK".these s.

Travel south to Nauset Inlet and the Gorilla Hole. Chatham Inlet, Pleasant Bay, Monomoy and the Monomoy Flats provide bait, structure and cover for foraging bass and blues. Fish light tackle, fly fish, jig, troll and drift live eels for cow stripers. Fluke and flounder scatter the bottom in Cape Cod Bay or Nantucket Sound. Hook into a “door mat” on buck tail jigs, squid or fresh sand eels...

I specialize in catching you fish!

Cape Cod Tuna Fishing
Cape Cod Tuna Deep Sea Fishing
Cape Cod Tuna Charter Fishing Boat
Cape Cod Tuna Fishing
Cape Cod Tuna Sport Fishing
What To Bring Fishing:

* Sunblock, Sunglasses, Hat
* Light Jacket or Sweatshirt
* Raingear if Weather Dictates
* Drinks and Sandwiches
* A cooler is on-board with ice, and your catch will be filleted for you at no extra charge.

http://www.saltwaterfishingtrip.com/PageContent.asp?id=32

Tuna fishing charters

2009-05-07T11:33:00.000-07:00

In Montauk, we begin our tuna fishing journeys in July when the bluefins first start to show up. They can be tricky to catch during this early migration period. The trick is to catch them migrating through the right temperatures. All sportfishing enthusiast needs to consider water temperatures. This really applies to the offshore species like tuna, sharks and billfish.

Depending on the water temperatures and other factors, the yellowfins usually start showing up "locally" in August.

july bluefin
Inquire about or Book a Tuna Charter

When fishing for tuna, we utilize different types of fishing:

1. Trolling
2. Diamond jigging
3. Chunking
4. Light-tackle

Each one of these methods can be highly successful. In each circumstance, stand-up gear is provided and we employ different "weighted" gear depending on the size and strength of the fish.

Montauk is, relatively, close to fishing grounds that hold different types of tuna including:

Bluefin Tuna
Latin name: Thunnus thynnus
Size: Normally 30 - 100 lbs, but can reach over 1,000 lbs
Season: Varied, but we catch them from July - October
Recommended Charter: Extended Day Offshore
Location: Offshore, between 15 and 65 miles
Description:

Yellowfin
Latin name: Thunnus alacares
Size: Normally 30 - 80 lbs, but can reach over 300 lbs
Season: August and September
Recommended Charter: Extended Day Offshore or Overnight Canyon
Location: Offshore, between 30 and 65 miles
Description: Easily to recognize by the sickle-shap of their anal and second dorsal fins.

Bigeye
Latin name: Thunnus obesus
Size:
Season: August and September
Recommended Charter: Extended Day Offshore or Overnight Canyon
Location: Offshore

Albacore
Latin Name: Thunnus alalunga
Size: 20 - 45 lbs, but can reach over 70 lbs
Season: August and September
Recommended Charter: Extended Day Offshore or Overnight Canyon
Location: Offshore 40 - 65 miles
Description: Long pectoral fins, which reach to behind the anus and by their dark blue backs and blue-grey flanks and belly

Skipjack
Latin Name: Katsuwonus pelamis
Size: Normally 5 - 20 lbs, but can reach over 40 lbs
Season: July - October
Recommended Charter: Offshore full day or extended day
Location: Offshore, between 15 and 65 miles
Description: Skipjack Tunas are distinguished by the presence of four to seven dark, longitudinal stripes on their bellies. Their dark blue backs are accentuated by a clearly defined area of green above the pectoral fin, which fades away towards the middle of the body. They have silvery flanks and bellies and short fins.

http://www.fishingmontauk.com/montauk-tuna-fishing.html

Canned Tuna fish

2009-05-06T21:21:00.000-07:00

Canned Tuna Fish Should Carry Mercury Warning Labels!

All dangerous canned tuna fish should carry warning labels just like
"ingredients" and "nutrition facts." There is currently no way
someone would know that eating normal canned tuna fish could have
serious health effects especially in children, as the below SF Gate
and Wall Street Journal Articles demonstrate.

According to the FDA, white albacore is so dangerous that an adult may
eat only one 6 ounce can per week! But nowhere on the can does anyone
find this advisory! An average person might eat as many as 7 or more
cans per week as white albacore is otherwise as good of a protein
source as chicken! They would thus have 700% the safe limit.

From:
NRDC Mercury Contamination in Fish - Learn About Mercury and Its
Effects http://www.nrdc.org/health/effects/mercury/effects.asp

"Mercury and Human Health:

Humans risk ingesting dangerous levels of mercury when they eat
contaminated fish. Since the poison is odorless, invisible and
accumulates in the meat of the fish, it is not easy to detect and
can't be avoided by trimming off the skin or other parts.

Once in the human body, mercury acts as a neurotoxin, interfering with
the brain and nervous system.

Exposure to mercury can be particularly hazardous for pregnant women
and small children. During the first several years of life, a child's
brain is still developing and rapidly absorbing nutrients. Prenatal
and infant mercury exposure can cause mental retardation, cerebral
palsy, deafness and blindness. Even in low doses, mercury may affect a
child's development, delaying walking and talking, shortening
attention span and causing learning disabilities.

In adults, mercury poisoning can adversely affect fertility and blood
pressure regulation and can cause memory loss, tremors, vision loss
and numbness of the fingers and toes. A growing body of evidence
suggests that exposure to mercury may also lead to heart disease."

Yellowfin Tuna Recipes

2009-05-06T20:18:00.000-07:00

Grilled Yellowfin Tuna

2 pounds Florida Yellowfin Tuna
1/4 cup Florida Orange Juice
1/4 cup soy sauce
2 tablespoons catsup
2 tablespoons vegetable oil
2 tablespoons chopped parsley
1 tablespoon lemon or lime juice
1 clove garlic, finely chopped
1/2 teaspoon oregano
1/2 teaspoon pepper

Cut tuna into serving-size portions and place in a shallow baking dish, single layer. Combine remaining ingredients and pour over steaks; refrigerate 30 minutes, turning once. Remove fish from marinade. Heat marinade to boiling; remove from heat. Place fish on lightly-oiled, hinged-wire grills. Cook about 4 inches from moderately hot coals for 5-6 minutes. Turn, baste with marinade; cook 4-5 minutes longer or until steak reaches 140 degrees F internally. Discard marinade. Tuna should have a pink center. Yield: 6 servings.

Per serving: Calories 230, Calories from fat 70, Total fat 7g. Saturated fat 1.5g, Cholesterol 65mg. Total carbohydrate 4g. Protein 36g.

http://www.relentlessfishing.com/grilled_tuna.html

Yellowfin Tuna Recipe

2009-05-06T08:15:00.000-07:00

Albacore Or Yellowfin Tuna Recipe

Ingredients

1 cup vermouth
1/2 tbsp lemon juice
1/4 tsp marjoram
1/4 tsp rosemary
1 onion, chopped
1/2 celery, rib, chopped
1 bay leaves
1 1/2 tbsp parsley, fresh, chopped
2 lb tuna
1 1/2 tbsp butter
1 1/2 tbsp flour

Directions

Combine vermouth, juice, roesmary, onion, clery, bayleaf, parslely in
a bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add
marinade, salt & pepper. Bake 400 covered 35 min. until flaky. In
skillet melt butter, stir in flour, cook 2 min. Pour of liquid from
casserole to pan. Cook 5 min. Pour over fish. Serve

Servings: 4 servings

Recipe Tuna casserole

2009-05-06T07:19:00.000-07:00

Tuna Casserole (1)
A simple and scrumptious tuna casserole made with chow mein noodles and bean sprouts.

Recipe Cooking Time
Preparation 5 minutes
Cooking 30 minutes
Ready In 35 minutes

Recipe Photos Be the first to add a photo of this recipe!
Ingredients
1 can soup, cream of mushroom
1/4 cup water
3 ounces chow mein noodles
1 can tuna fish
1 cup bean sprouts
1 cup cashew nuts salted
1/4 cup onions chopped
1 cup mandarin oranges

Directions
Mix up the soup and water and add all the other ingredients, but save a few of the noodles for garnishing the top. Put in a baking dish you've buttered first. Put the garnishing noodles on top and bake without a cover at 375 degrees for 20 or 30 minutes.

____________________________________________

Tuna noodle casserole (2)
Tuna noodle casserole recipe in the casserole category

Recipe ingredients:
* 3 tablespoons butter or margarine
* 2 tablespoons flour
* 1 tablespoon onion, minced
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 2 cups milk
* 4 cups egg noodles
* 1 large can tuna
* 1 can sweet peas

Recipe method:
* Make sauce of melted margarine, flour, onion, salt and pepper, adding milk all at once.
* Cook over medium heat until thick and smooth.
* Cook noodles.
* Combine all ingredients in greased casserole.
* Bake at 350 degrees F for 30 minutes.

Yellowfin Tuna fishing

2009-05-06T07:12:00.000-07:00

Venice Louisiana LA Yellowfin Tuna Fishing
Sport fishing In Venice, Louisiana has become a hot spot for good size Yellowfin Tuna along with Blackfin tuna. Captains and anglers alike that fish Venice Louisiana can expect good rod bending action with Yellowfin tuna ranging from 30 to over 100 pounds. Dolphin, Marlin, and Blackfin tuna are also being caught often

Local Captain Mike Ellis reports great fishing reports, and is offering charters to out of state residents.

Here is an excerpt from a Relentless Sportfishing Charter:

“I ran an overnighter on August the 6th with Chris Lewis and some of his cobia fishing buddies Tim,Lee,Chandler and John from Destin. When I spoke with Chris the day before the trip I told him to be ready for a marathon if need be. Even though the fishing is about as good as it gets. It is still fishing. And I absolutely hate to return with out a good catch. So here are the details of the trip.

We departed Venice Marina at 11:00 or so on the 6th. And headed out of Tiger Pass to look for the bait of choice lately which has been threadfin herring. With all eyes peeled for the bait we were to be denied our threads. No problem only minor courses change and we were making bait of a mooring buoy on the smallest size Frenzy sibiki. The first one the bait was tough but on the second Chris and Lee were on fire. Both of them were pulling in multiple strings of the perfect 4-6” hardtails. After we put about 30 live baits in the well I punched in the numbers to the first destination of trip.

While in route to the floater we cam across an open water school of yellowfin tearing the surface up. Everything went textbook perfect as I deployed a single live bait as the boat slid to a stop. No sooner than I turned around it got smoked. Hears where the fish didn’t read the same book because in my version the leader doesn’t pop. So it was tuna 1 humans 0. We tried that school for about twenty minutes with no more action so we were underway to Medusa.

At Medusa things looked pretty dead with only a few fish showing on the sounder. I deployed two livies anyway. But I didn’t have the feeling. Everyone knows the feeling they get when things are just right. And they know fish are going to give their life for the cause. Finally after about 20 minutes or so an undersized yellowfin decided to eat bait. He was no match on the 50W. But it made one less tuna virgin in the world. With a lack of action it was time again for a move.

The next stop was at a new floater to the area it had plenty of tuna on it. But also plenty of monster hardtails that would eat our baits before the yellows could. Not wanting to feed all of our baits to well more bait. We started moving around and throwing poppers to breaking fish. We once again caught an undersized yellow on a popper. And one more tuna virgin down. Time to go to the rig that I intended to stay the night at.

Arrived at this floater which is 80 miles offshore only to find very little action. This rig has never let me down before so I was optimistic about it. From the start the undersized yellow were on us. As soon as a bait was out it would get hammered. The only problem was the fish were small. At least now all on board had caught a Yellowfin Tuna. I told them we would fish until dark to see if the bigger fish would come up. Well the fish came up but not the targeted species. Blackfin Tunas and big ones at that came up. It was a tuna on every cast with a popper. With the fish in the 15-30lb range they were a great warm up.

A short run the east-northeast put us at another floater. This one had the activity I was looking for. The only problem was the only wanted little 1” squid. We fished it hard but at least we managed to put a 50-60lb Yellowfin Tuna in the boat and lost two others. I then made a decision to break the cardinal rule of fishing. And it is never leave fish to find fish. Since the next rig was a little bit of a run and everyone wanted some rest I 10 knotted it to the final destination of the trip.

Upon arrival at this last rig of the night. I knew it was the right choice. I got the feeling big time. I put out my alarm clock, which is a Frenzy Ballistic flying fish lure. Since everyone was asleep I didn’t tell them what was going to happen until it happened. After about twenty minutes my alarm clock went off. I woke chandler up since he was closest to the rod. He did a great job of putting our second yellow in the boat. No sooner than the fish hit the deck the rig exploded with tuna. In the next two hours we put seven yellows in the boat from 50 to a maybe 85-90lb fish. I think that three fish were on spinners loaded with Jerry Brown 65lb. Solid spectra and Frenzy Angry poppers in glow tied to 18” of 80lb mono. The rest came on the 50w’s and live hardtails on a 6/0 Frenzy ocean camo hook and 60lb. Suffix flurocarbon leader. The totals for this trip are over 200 nautical miles covered with a fuel burn of 133 gallons and 7 Blackfin Tuna and 8 Yellowfin Tuna and a large rainbow runner.”

Hurricane Katrina has caused mass destruction to the area and local captains are not able to get back to fishing out of the local marina, until water levels come down and some rebuilding starts.

http://www.swordfishingcentral.com/venice-louisiana-fishing.html

Blue Tuna

2009-05-05T17:55:00.000-07:00

lack and Blue Tuna With Wasabi Sauce

If you like a good piece of tuna and you like wasabi, you are in for a real treat! Buy sushi-grade tuna so you don't have to cook the heck out of the fish. Tuna is best served when the middle is room temp. However, even if you like your fish charbroiled, you will love the wasabi sauce with it!

SERVES 6 (change servings and units)
Change to: Servings US Metric Close

Ingredients

* 12 ounces white wine, open a good bottle, reserve the remainder for dinner
* 2 tablespoons white wine vinegar
* 1/4 cup shallot, minced fine
* 1-3 tablespoon wasabi powder, according to taste
* 1 tablespoon low sodium soy sauce
* 1/4 cup unsalted butter, cubed
* salt and pepper
* olive oil, for brushing on the fish
* 6 (6 ounce) sushi-grade tuna steaks, about 1-inch in thickness

Directions
1
In a small saucepan, over medium heat, combine the wine, vinegar and shallots.
2
Simmer until reduced to about 2 T. of liquid.
3
Strain through a fine-mesh strainer, return the liquid to the pan, discard the shallots.
4
Whisk in the wasabi and soy sauce.
5
Over low heat, gradually whisk in the butter, on piece at a time, allowing the mixture to emulify.
6
Do not let the mixture boil.
7
When all the butter has been mixed in, remove from heat, pour into a small bowl and set aside.
8
Brush the tuna steaks with a little oil.
9
Either pan sear or BBQ to desired doneness.
10
3 minutes per side will leave a rare center.
11
5 minutes per side will be "pink".
12
Watch closely, though.
13
Serve with the sauce.

http://www.recipezaar.com/134599

Tuna mercury

2009-05-05T17:50:00.000-07:00

Mercury in Tuna Fish: Fact or Fiction

Mercury in Tuna Fish: Fact or Fiction
So I found this website:
www.fishscam.com
Lots of good info. Obviously it is backed by the Fishing Industry however the articles and information they reference is legit. What do you think?
I know that there is mercury in fish but is the danger as real as the environmentalist would have us to believe. I have no agenda here. I was eating too much Tuna and some people pointed that out so I am cutting back a great deal ... but I did some research and I am not not sure if the facts are really on the side of the "tuna fish is dangerous" crowd or not. I am still reducing my tuna fish intake as I am sick of tuna.
Either way, it is a good topic for healthy debate and the website has good info on it.

Answer:
This has been a much debated topic for years.
Canned tuna fish has less mercury then a regular whole tuna.
Chunk light canned tuna fish has less then regular white albacore canned tuna.
More on the subject, unless your a small child or a female of child bearing age I wouldn't really make a huge concern.
I typically eat 2 cans of tuna fish a day. If your really all that concerned about it you can get tested. I've been eating 2 a day for years and haven't had any problems yet. It would probably be a good idea to get tested but.. its not really a big concern to me.

Answer:
I typically eat 2 cans of tuna fish a day. If your really all that concerned about it you can get tested. I've been eating 2 a day for years and haven't had any problems yet. It would probably be a good idea to get tested but.. its not really a big concern to me. I am not trying to refute any of your points...but I must make the observation that you are 22 years old. Imagine eating 2 cans a day for the REST OF YOUR LIFE.
The mercury will add up overtime...you should make sure that you get tested as well if you plan to eat 2 cans each day forever...

Answer:
oh, and I am not really concerned about me, although next time I get my HDL/LDL checked maybe I can ask them to check mercury too, that wouild be interesting as I have been eating tuna for a long time. Mostly chunk light thou. But I do like some Tuna sushi .... really any sushi ...

Answer:
Unless you go from eating zero fish to 3 cans of albacore/day, I think most people will be fine.
I personally do know someone who got mercury poisoning, but they basically did the above.
Either stick with 1-2 cans of chunk light and/or increase consumption gradually.
Remember the 'average' person probably eats 1-2 servings of mercury - contaminated fish (whatever the amount of contamination) per week. Not 3 cans/day and not suddenly and drastically increasing their consumption.

Answer:
that kinda freaks me out a bit cause I was a non fish eater and have just started eating canned tuna. guess I start slow on it and work up with it.

Answer:
that kinda freaks me out a bit cause I was a non fish eater and have just started eating canned tuna. guess I start slow on it and work up with it. Just don't go ballistic all at once. Also, I don't know if it makes a difference but you have 100lb or so on the person (female) I know who had the problems. And she was eating albacore rather than chunk light.
And others have several cans/day with no problems. But just to be safe I would personally start with 3-5 cans of chunk light/week and work up from there to 1-2 cans/day max. Also depends what other fish you start eating. many more have much higher mercury levels than light canned tuna, which is actually reasonably low.
There's a good T-nation article about it. Worth searching for.
Incidentally, this is why they tell pregnant women not to eat certain fish. It's not that the worry is the buildup of mercury over the pregnancy, but the chance of getting one or two large doses in one particular consumption. They body has a much harder time dealing with that.
You might eat one shark, for instance, and not get much mercury and then another piece might have 2-3x the average (which is already high compared to other fish).

Answer:
its not murcury its niacin
i think the big worry about tuna is niacin....or vitamin b3..i think. one can has over 100%of the daily value..i tried to put together a cutting diet with tuna had 4 cans planned out and that would have put me over 500% a day. niacin is toxic in doses that high its a condition called pellagra, same thing as when you dont get enough....any advice on where to get a good base diet for cutting??

http://www.body-quiz.com/nutrition/fitness-02089.html

Tuna pasta

2009-05-05T16:45:00.000-07:00

Tuna pasta bake

Serving size: Serves 4
Cuisine type: Traditional
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Main
Favourite flavours: Easy recipes, Pasta, Seafood

Yummy. Kids love this one; I tell them that it's chicken and they eat it!
INGREDIENTS

1 large can of tuna in brine or springwater (retain liquid)
2 small onions
garlic (fresh or minced) to taste
1 cup of plain flour
½ cup of milk
small amount of olive oil (for frying)
500g grated cheese
½ cup of white wine (optional)
mixed frozen vegies (optional)
2 tablespoons butter or margarine
500g of pasta (spirals) or any pasta

METHOD

Pre-heat oven to 200°C.

Finely chop onions and garlic (if using fresh garlic).

Heat olive oil in frying pan or wok. Add onion and garlic to heated pan.

Stir until golden brown, add tuna plus liquid to pan, simmer for about five to ten minutes or until mixture is warm.

Place butter or margarine in a microwave dish for about 40 seconds until melted.

Place flour, melted butter and milk into a microwave bowl. Stir and put in microwave on medium heat for about 2 minutes. Stir again. You may need to add more milk — sauce should be a smooth paste.

Add about 1 cup of grated cheese (remember to save some for sprinkling) on top of the sauce. Place mixture back into the microwave for about 1 ½ minutes.

Stir sauce and add to tuna mixture.

Place pasta in large microwave bowl, cover with water, cook on high for about 15 minutes. Drain pasta then add to tuna and sauce mixture.

Stir and simmer; add wine if desired. Cook for about five minutes.

Place mixture into an oven dish, smoothing mixture evenly into sides. Sprinkle remaining grated cheese over the mixture.

Place in oven, cook until cheese is melted and golden brown.

Fresh Tuna

2009-05-05T16:40:00.000-07:00

U.S. Study Finds High Mercury Levels in Fresh Tuna

Concentrations of mercury in store-bought tuna, as well as tuna sold in sushi restaurants, are almost double the level recommended as unsafe by the U.S. Food and Drug Administration, according to a new national survey.

Oceana, a Washington D.C.-based ocean conservation group, released the results of the nationwide survey earlier this week. The survey involved independent laboratory testing of 94 samples of fish and sushi bought at grocery stores and sushi restaurants in 26 American cities. The fish tested included tuna (steaks and sushi), swordfish, tilapia and sushi mackerel.

Mercury concentrations in tuna steaks purchased from grocery stores averaged 0.68 parts per million (ppm) nearly double the FDA's estimate of 0.38 ppm for fresh or frozen tuna, Oceana said. Mercury levels in tuna sushi were even higher, at 0.86 ppm on average.

Oceana notes that in 2004, the FDA and the Environmental Protection Agency (EPA) formally advised women of childbearing years to limit consumption of canned albacore tuna and tuna steaks to 6 ounces per week or less, due to mercury's effects on the developing fetus.

"We were shocked that mercury levels in tuna were as high as those in many of the fish on FDA's 'do not eat' list," Jacqueline Savitz, Oceana's senior campaign director, said in a statement.

Her group believes the FDA should now include fresh tuna on its 'Do Not Eat' list. Oceana is also urging that major grocery chains better inform consumers of the risk, including posting information where fish is sold.

http://www.healthfinder.gov/news/newsstory.aspx?docID=612093

Recipe Tuna salad

2009-05-05T06:17:00.000-07:00

Tuna Salad (1)

Ingredients
1 can Chunk white tuna packed in water, drained
1/4 cup Chopped cashews
2 tablespoons Chopped celery
2 tablespoons Homemaid mayonnaise
1 tablespoon Chopped scallions
Pinch of cayenne
Salt to taste
2 slices "Manna from Heaven" Bread

Preparation

1. Mix the tuna, cashews, celery, mayonnaise, scallions, cayenne, and salt well with a fork.

2. Serve over the toasted Manna Bread.

_________________________________________________

Tuna Salad (2)

Ingredients
2 slices Whole rye bread
1/2 cup Tuna salad
1 cup Chopped celery

Preparation

Open one can of tuna. Drain liquid.

Empty 3 ounces of tuna into bowl.

Mix with 1 tablespoon low-fat mayonnaise and 1 chopped celery stalk.

Mix all ingredients to coat.

Add to rye bread and enjoy.

Tuna salad Recipe

2009-05-05T06:11:00.000-07:00

Tasty Tuna Salad Recipe

I've been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I'll think you'll love it!

First, the basis for this recipe comes from my mother. But the additional things I like to add - well that's just my twist on it!

What you need:

* 1 can or pouch of Tuna in water (never oil)

* 1 stalk celery

* 1 sm. onion or a few stalks of green onion

* green bell pepper (if you have it)

* 1 tsp or 1 clove minced garlic

* dash of salt

* dash of fresh ground pepper

* 1 tbsp sweet relish

* 1 tsp sugar or splenda

* 1 tsp mustard

* 2-3 heaping tbsp mayonnaise or miracle whip

* a handful shredded cheese (optional)

I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they're eating something "fishy". All I know is that I don't even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it's easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it's too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you're ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!

I like my version of Tuna salad because it's slightly gourmet and the flavors mix nicely. It's a little crunchy, a little sweet - it's just really good!

Yellow Tuna

2009-05-04T16:35:00.000-07:00

Identification
Apart from some similarities with the bigeye, a yellowfin is hard to confuse. The first dorsal and long scythe-shaped second dorsal and anal fins are a bright yellow, as are the pectoral fins and margins of the tail. The pectoral fins reach back past the beginning of the second dorsal fin. The finlets are yellow with a well-defined black edge.

Size
Yellowfin tuna are reputed to grow to 2.1 metres. The all-tackle record for a fish in Australian waters is 102 kilograms (at September, 1988). The world all-tackle record is 176.3j kilograms.

Habits
This fish is usually found in waters between 16 degrees C and 27C, where it feeds on such fish as yellowtail, pilchards, slimy mackerel, other small tuna, etc., and squid. The schools of yellowfin invariably contain a number of larger-sized members. This fish will visit deep open water locations along ocean fronts.

Distribution
The yellowfin tuna is wide-ranging and reasonably abundant along the Australian east coast, where it is a viable land-based game fish. It is found in all States. Recent results of tagging along the New South Wales coast by recreational anglers seems to suggest that the inshore population has a circular migration. They spend the winter in northern New South Wales waters and move south with warm currents until about May, when they return to the north in late autumn. These tuna do not appear to extend far offshore.

The following applies to big-eye, dog-tooth, long-tail, southern bluefin and yellowfin tunas.

Tackle
These tuna are usually fished for with gamefishing outfits, the line class depending on the skill of the angler, particularly those who are seeking a record. For the non-record seekers, however, heavy duty baitcasting or overhead reels, on short
rods with powerful butt sections, are recommended. A rollertip at least is suggested. Line should be a minimum of 10 kilograms breaking-strain, usually with a double-line and leader (a wire trace is unnecessary). Special-designed hooks are used -- termed
"tuna" and "special tuna" -- but other strong-forged patterns may be used. An essential item in the tackle box is a thermometer to gauge the water temperature.

Bait
These tuna will take live yeilowtail, slimy mackerel, and almost any small fish. Dead bait and fillets, or cubes of pilchards can also work. All the larger members of the tuna family will respond to trolled lures, especially the skirted and squid types. And the trolling speed is usually fairly high. Occasionally, long-tail, yellowfin and southern bluefin tuna will be caught by the highspeed retrieval of lures by land-based fishers.

Rigs
The double-line and leader rig, or a long leader with a swivel some distance back from the hook, is used to drift live bait and cubed bait. It May be lightly-weighted to get the bait closer to the depth required. Floats (or balloons) are used when fishing from the rocks. Weighted trolling rigs are sometimes used with dead bait or fish fillets.

How to hook
Yellowfin is the larger member of the tuna family that the recreational anglers are most likely to come across. This tuna can be caught with live bait floated from a rock platform that juts out into deep clear water. It can also be caught by trolling or fishing live bait in a berley trail. The angler should give the fish time to swallow the bait-- allowing the fish to run for 30 to 60 seconds-- before setting the hook.
However, for those recreational anglers with a boat sufficiently seaworthy to venture well offshore, the method in simple terms is to berley with cubes of fish to attract the yellowfin to the boat. Then drift a hook with a similar sized bait in the berley. After its
first sizzling run, the yellowfin may fight deep or just beneath the surface. It is usually a long circular swim as the angler tires the fish and works it boast side. This method also works for the northern bluefin.

Edibility
Any of the larger tuna that are to be eaten need to be bled and gutted when caught, and kept cool or iced. The white-fleshed tunas are considered better eating but the yellowfin flesh can be bleached by dipping it in hot water. They are excellent for sashimi and may be fried, grilled or prepared by other methods, especially steamed and served with a sauce.

http://www.shoalhaven.net.au/~shafc/Species/yellow_tuna.html

Can Tuna

2009-05-04T04:30:00.000-07:00

20 ways to use a can of tuna

Just when you think there's nothing in the house to eat, you remember. Security is a can of tuna in the pantry and a can opener in the kitchen drawer. Show of hands, now, I bet you have them. See?

Even the late, great James Beard himself was a fan of canned tuna. But he never called it ''tuna fish.'' As in ''I'll make tuna fish salad.'' You wouldn't say you were having salmon fish for dinner, would you? Or red snapper fish. Or perch fish.

It's tuna, just tuna. So please mind your superfluous nouns.

Tuna is high in protein and low in calories. Only the egg can compete with it on equal terms. But, pound for pound while eggs win on cost, they lose on cholesterol levels. Let's call it a draw.

But, hey, didn't we just read a recent news controversy about high mercury levels in some fish, especially blue-fin tuna? That's the kind that often is used for sushi. Unless you are pregnant or have special dietary restrictions, the occasional serving of canned tuna should not be a problem. Your call, however.

Canned tuna comes in a variety of textures: solid pack, which is usually a single piece of meat; chunk, which is made up of large pieces of meat; flake, smaller and less desirable pieces of meat, and grated, which is mushy and useful only where the end use is an unrecognizable mixture such as a pate or sauce.

Canned tuna also comes in different packing media: olive oil, vegetable oil, brine and water. Technically, they are interchangeable in recipes, but olive oil will give the best flavor. And with apologies to Charlie the Tuna, all of our tested recipes were made with Italian-olive-oil-packed tuna. Life is short. Eat the best.

We say 6-ounce cans here, but if you have a 6.5- or 7-ounce can, it should work fine.

Mayonnaise seems to figure into many tuna recipes. Hellman's is preferred. For a tuna salad sandwich, though, nothing beats the zest of Miracle Whip. But if you have a food processor or a blender, it's easy to make your own mayo.

Here are 20 things to make with canned tuna:

1. Instant Tuna Salad Plate

For each serving, use one small can of oil-packed tuna. Open the can, drain it and arrange the tuna in one piece, as it comes from the can, in the center of a bed of greens. Garnish with any or some of the following: sliced avocado, quarters of hard-cooked egg, cucumber slices or sticks, cherry tomatoes, strips of red or green pepper, ripe olives, strips of pimiento, anchovy fillets, artichoke hearts, cooked asparagus spears, tiny new potatoes, cooked and tossed with vinaigrette dressing. A mound of mayo is a welcome addition.

2. Simple Salad Nicoise

To serve 4, open two large cans of tuna and drain off the oil. Place the tuna in the center of a large platter covered with greens. Pat the contents of a can of anchovies to rid excess oil and arrange them around the edge of the tuna. Arrange four tomatoes, quartered; four hard-cooked eggs, halved; either cooked and chilled green beans or asparagus, both dressed with vinaigrette; cold cooked tiny new potatoes; add red pepper strips for color. If you think of it, add artichoke hearts. Serve with a toasted baguette.

3. Tuna-Stuffed Eggs

Hard cook six eggs, cool and cut in half. Flip the yolks out into a small bowl. Add 1/4 cup mashed or flaked tuna, 1 teaspoon Dijon mustard, 2 tablespoons butter at room temperature, minced garlic (½ garlic clove pushed through a press and minced), 1 tablespoon mayonnaise. Mix well. Season with fresh lemon juice and a few drops of red pepper sauce. Spoon back into the egg white halves, mounding the stuffing. Top each egg half with a caper.

4. Tuna-Stuffed Cold Tomatoes

Cut out the core of six tomatoes, and use a small sharp knife or scoop to remove the pulp and seeds. Sprinkle the interior of the tomatoes with salt and invert on a rack to drain. Mash a 6-ounce can of tuna. Add two hard-cooked eggs, chopped; 2 tablespoons capers; 1 tablespoon finely chopped parsley; 1 teaspoon finely chopped chives or scallions; two anchovies, mashed; and 2 tablespoons mayonnaise. Use the tuna mixture to stuff the tomatoes, piling it high. Serve on salad greens with warmed pita bread on the side. Makes 6 servings.

5. Tuna-Stuffed Baked Tomatoes

Preheat the oven to 375 degrees. Cut the tops from four to six tomatoes and discard. Scoop out the pulp, mince it and reserve. Invert the tomatoes to drain. To the tomato pulp, add 2 slices crumbled bread, crusts removed; 6-ounce can tuna; six anchovies, chopped; one small clove garlic, minced, and 1 tablespoon chopped basil. Mix well. Sprinkle salt on the inside of the tomato cups and fill them with the mixture. Sprinkle 6 tablespoons grated cheese over the tops of the tomatoes and drizzle with 3 tablespoons of butter. Place the tomatoes in a baking dish spritzed with cooking spray. Bake about 20 minutes.

6. Tuscan Tuna and White Bean Salad Vinaigrette

Drain a 6-ounce can of tuna and a 14-ounce can of cannelloni beans and combine in a bowl. Add five scallions, chopped; 1/4 cup olive oil, and 1 tablespoon red wine vinegar. Allow to stand for about an hour for the flavors to mingle. Season with salt and pepper. Just before serving, stir in about ½ cup chopped parsley.

7. Tonnato Sauce

You might think cold sliced roast of veal napped with tuna sauce is one strange combo. But you'd be wrong. The classic combination, Vitello Tonnato, is glorious, and it is a perfectly elegant choice to be the star of a summer buffet. The sauce is also wonderful with turkey or as a dip for vegetables. Sauce: Into the blender container, place 1 cup mayonnaise, ½ cup olive oil, a 6-ounce can of tuna (drained), three anchovy fillets, 2 tablespoons fresh lemon juice and 3 tablespoons drained capers. Whirl until smooth. Makes about 2 cups.

8. Tuna Panzanella

This is a summer classic salad that uses up stale bread. When you add tuna, you ramp up the protein and make it a meal. Cut the crusts from 4 to 6 slices of rustic bread and tear into chunks. Sprinkle with just enough water to moisten. Allow to rest for five minutes. Squeeze out any excess water and mix with one large onion, finely chopped; one or two tomatoes, chopped; 6-ounce can of tuna, drained; one small green or red pepper, chopped; two scallions, sliced, and one small cucumber, peeled and diced. Add olive oil and wine vinegar to taste, along with salt and pepper. Chill, sprinkle with parsley or any other herb and serve. Makes about 4 servings.

9. Tuna, Spaghetti and Lemon

Wing this one. Cook maybe ½ pound of pasta and drain. While the pasta cooks, sizzle a minced clove of garlic in olive oil. Add the oil and garlic to the cooked and drained pasta along with a 6-ounce can of tuna, drained, some chopped parsley and the juice of a lemon. Add a big lump of butter and salt and pepper to taste. Some people like grated cheese with this.

10. Grilled Tuna Sandwiches

Cousin to grilled cheese and technically not grilled at all, but griddled. To make three sandwiches, preheat the griddle or a large black iron skillet. In a medium bowl, combine 1 6-ounce can tuna, drained and flaked, with 1/4 cup coarsely chopped olives, 1/4 cup chopped celery, 1/3 cup mayonnaise, and 1 teaspoon fresh lemon juice. Toss until well mixed. Spread the filling on three bread slices and top with the three other slices. In a small bowl, gradually add 1½ teaspoons lemon juice to 1/4 cup very soft butter. Spread the lemon butter on both sides of the sandwiches. Grill sandwiches about 5 minutes or until nicely browned on underside. Turn, and grill until browned on the other side.

11. Tuna Melt Sandwich

From the time-honored tradition of melted cheese on toast, we add tuna for a ''melt.'' Butter bread on one side. Place butter side down in a medium-hot skillet. Top with a slice of good melting cheese, add about 1/4 cup tuna salad and cover it with another slice of cheese. Top with a slice of bread and butter it. When the bottom side is brown, flip the sandwich and brown the second side. Cut in half or quarters and think about coming home for lunch in elementary school.

12. Tuna Melt, open-face

Same idea, but split and toast an English muffin. Spread both pieces with tuna salad and top with a big slice of American or Cheddar cheese. Run under the broiler until the cheese bubbles.

13. Tuna Without Mayo

This low-fat alternative to a tuna sandwich has a lot going for it. You can just make it up as you go. Mix drained tuna with the juice of a lime, minced scallion, lots of minced cilantro leaves, salt, freshly ground pepper and hot pepper sauce. Spread the tuna mixture on a flour tortilla, pita bread, or your choice of sliced bread. Add a couple of lettuce leaves and sliced tomato. If you're not kissing anyone any time soon, add a thick slice of red onion.

14. Tuna Pate

This is good spread on crackers. Add a few black olives and small radishes or cherry tomatoes on the side for a quick lunch. Into the container of a blender put ½ cup mayonnaise, ½ small onion, ½ teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 (6-ounce) can of tuna, drained, one stalk celery (cut in pieces), and one small carrot (cut in pieces). Cover and blend on high speed for 30 seconds. Chill. Makes 1 3/4 cups.

15. Tuna Pate, Second Version

Into the container of a blender put 1/4 cup mayonnaise, 1 tablespoon lemon juice, few drops Tabasco, one slice small onion, one small stalk celery, cut in pieces and a 6-ounce can tuna, drained. Cover and blend on high speed for 20 seconds, stopping to stir down if necessary. Spoon into a plastic- wrap-lined, straight sided dish. Chill. When ready to serve, turn out onto a dish and peel off the wrap. Makes 1 1/4 cups.

16. Baked Tuna Noodle Casserole

Is there a single community cookbook in the entire world that doesn't pay homage to this classic from the 1950s? Go all the way back down memory lane and serve it with a bowl of canned tomato soup. Cook 4 ounces macaroni or penne pasta and drain thoroughly. Place the cooked pasta in a greased casserole dish and toss with a little oil or melted butter. Melt 2 tablespoons butter in a heavy-bottomed saucepan. Add 2 tablespoons chopped onion and two stalks chopped celery and cook until tender. Add one can cream of mushroom soup and ½ cup milk and 4 ounces American cheese. Heat until the cheese is melted. Stir in the contents of a 6-ounce can of tuna, drained. Pour the tuna sauce over the pasta and mix well. Now, here's the best part. Sprinkle the top with crushed potato chips, about one cup. Bake at 350 degrees about 20 minutes until heated through and browned on top. Makes about 4 servings. Just for fun, try barbecue or sour cream and chive potato chips.

17. Oriental Tuna Mushroom Casserole

A bit of spin from the Far East. Combine two large cans tuna, drained, with 1 cup button mushrooms that have been lightly sauteed in a bit of butter, 1 can cream of mushroom soup, ?206-140? cup water, six scallions, chopped, and 1 tablespoon soy sauce. Stir and ladle into a greased casserole dish. Scatter a can of Chinese noodles over the top and bake at 350 degrees for about 30 minutes. Serve with a dish of cold canned mandarin oranges.

18. Caraway Noodle Ring with Tuna

An old New York Times cookbook includes this recipe, which is printed below. The tuna-noodle casserole gets a spin from caraway seeds and a homemade sauce.

19. Tuna Salad in Avocado Halves

Drain oil from a 6-ounce can of tuna and place just the oil in a bowl, adding 2 tablespoons balsamic vinegar and salt and pepper to taste to the oil. In another bowl, combine the tuna with half of the dressing, keeping tuna in large hunks. Halve and pit an avocado and season with salt and pepper. Fill avocado halves with the tuna and drizzle with the remaining dressing. Garnish with cherry tomato halves. Makes 2 servings.

20. Lunch Box Tuna Salad

Oh, come on!

Do you really need a recipe for this? Here's one way to do it. Dump a 6-ounce can of tuna into a medium bowl. Add finely chopped onion and celery. Add enough mayonnaise to make the mixture hold together. Add salt, pepper and hot pepper sauce if you like. Spread between slices of bread, a bun or pita bread.

http://www.suntimes.com/lifestyles/food/1141382,FOO-News-tuna03.article

Big Tuna

2009-05-04T04:25:00.000-07:00

Big Tuna Have Big Problems When It Comes to Mercury

Higher priced foods usually mean healthier options, but that’s not the case with tuna sushi, new studies suggest. The large wild tuna that are used to make high-end sushi are the most likely to contain high levels of mercury, experts say.

“The most expensive fish have the highest mercury,” said Grimur Valdimarsson, director of the Fisheries Industries Division at the United Nations Food and Agriculture Organization in Rome. “The biggest, oldest fish have the most mercury. They are also the most highly priced … going to the sushi market.”

In a survey conducted by New Jersey researchers for The New York Times that was published last week, laboratory tests found high concentrations of mercury in a sampling of tuna used in sushi in New York City restaurants, some so high that the U.S. Food and Drug Administration could legally remove them from the market because the concentrations exceeded one part per million.

To scientists at the Food and Agriculture Organization, who reviewed global data on the subject, the findings make sense: Mercury accumulates in fish over the life of the animals and is concentrated when they eat other, smaller fish. That means that long-lived and predatory species, like the bluefin tuna, are especially effective mercury banks. And the biggest tuna—those that make the best sushi—are the biggest storehouses.

In Japanese fish markets, large tuna sells for $82 a kilogram, or $37 a pound, while small tuna sells for just $16 a kilogram. Valdimarsson said that a review of the data showed that the levels of mercury also depended on where the fish originate: bluefin tuna from the Mediterranean have double the mercury content of those caught in the Atlantic.

In contrast, smaller fish or even farmed tuna are probably less likely to have high levels of contaminants, experts said. Likewise, canned tuna—generally made from lower-quality meat and smaller types of tuna—is generally less likely to be a problem.

Valdimarsson said that tuna farms now often sell their fish before they become too big in part because of rising mercury content. They also feed tuna with low-mercury fish—like sardines—to keep the meat mercury levels low. But farmed fish is avoided by sushi brokers, who pay only a third to a half the price of wild tuna.

A number of other predatory fish can contain high mercury levels, including shark, swordfish and mackerel. The higher the fish in the food chain, the more it collects mercury. Sharks’ mercury is often over two parts per million.

Scientists do not know for sure if the mercury levels seen in the New York sushi samples are typical of sushi in other U.S. cities or in other countries, though they believe they are because most high-end tuna globally comes from the same sources.

A recent study of frigate tuna in Ghana found low, safe levels in all the fish there, a maximum of 0.2 parts per million, well under the UN safe limit and well under results from other parts of the world. “The results of the study suggest a relatively clean marine environment that has not been significantly impacted by mercury contamination, probably due to minimal industrial activity in the region,” the researchers wrote.

In Spain, researchers tested for mercury in a number of fish species and found that fresh tuna generally had the highest levels, up to 0.662 parts per million, although there was wide variation among different tuna fish.

But it is hard to know much about the piece of sushi on your plate or the tuna steak in the market. The level of mercury “depends on the species, the size, the age and perhaps the fishery,” said John Kaneko at the University of Hawaii. “Tuna supply is global in nature.”

Canned tuna available in the United States, for example, might be caught in the Central and Western Pacific but canned in Thailand, American Samoa or Ecuador, he said. U.S. domestic fresh tuna comes from Hawaii, the Gulf of Mexico and the Atlantic states. Imported fresh tuna comes essentially from any region in the world that produces fresh tuna for the Japanese market and has air links to the United States.

“This gives producers the option to send higher-grade fish to Japan, medium grades to the U.S. market, freeze and process the lesser grades and even supply canneries with what is left,” Kaneko said. Indeed, in the Seychelles, processors send a tuna’s dark, more flavorful meat to Japan and France, where that cut is favored, while its plainer white meat heads to the United States.

The ill health effects of mercury in tuna and other large fish are a topic of debate in the global scientific community, and many scientists caution against an exaggerated response, noting that fish is generally more healthful than red meat.However, in high doses, mercury is a neurological poison. But the health risks are greatest for pregnant women and nursing mothers who may pass mercury to their infants.

When it comes to adults, “I think there is a little scare-mongering here,” said J.J. Strain, a nutritionist at the University of Ulster who has been studying the health effects of fish-based mercury ingestion on young children in the Seychelles. “Fetal brain is at least 10 times more sensitive than adult brain, so the health risk, if any, relates to pregnant women, not other adults.”

In the United States and Europe, experts generally recommend that pregnant women reduce consumption of predatory fish like shark, swordfish and mackerel to one serving per week. In the United States, they are allowed two servings of canned tuna, although that is based on the assumption of lower mercury levels in canned products.

The U.S. Environmental Protection Agency sets “safe” limits for mercury consumption that are about one-seventh as high as those of the World Health Organization or the European Health Safety Agency. The limits do not suggest danger from occasional excess but indicate there is potential harm if a person consumed more than them every week over the course of many years.

Eating just two or three pieces of sushi from some of the restaurants surveyed by the New York Times survey exceeded the American weekly limits, though it would still be well under the European recommendations. Still, according to the new findings, if diners eat high-end tuna sushi several times a week, they could be exposed to doses well over the WHO limit as well.

Kaneko noted that the Japanese Ministry of Health allows higher limits still “and yet still no outbreaks of mercury poisoning from eating open-ocean fish have occurred in the land of sushi.”

Research also suggests that the toxic effects of mercury are canceled out if it is ingested alongside selenium, and most ocean fish contain both elements. There is now a lot of evidence to suggest that “excess selenium over mercury equals healthy food; excess mercury over selenium equals potentially harmful food,” Kaneko said.

http://www.asq.org/qualitynews/qnt/execute/displaySetup?newsID=2955

Charlie Tuna

2009-05-04T04:20:00.000-07:00

Charlie Tuna Award

My selection for this year's Charlie Tuna Award goes to the Animal Protection Institute (API) of Sacramento. This is no easy feat considering some of the stunts pulled off by former Fish and Game Director Robert Hight.

The API pushed SB 1645 as law, which requires that anybody taking furbearing mammals or non-game animals must purchase a trapping license, available only by paying a fee ($78.50) and passing a fairly complex test. Now get this: Fish and Game Code 4005 defines non-game animals as including mice, rats, gophers and moles.

So now you need a trapping license to set out mousetraps?

Terry Knight of the Lake County Fish and Wildlife Committee asked Scott Paulsen, DFG chief of law enforcement, that question at a committee meeting Thursday night.

"We're not enforcing this for personal use," said Paulson, who then added that, because of the force of law, the statute must be enforced for commercial use.

That means if you hire a neighbor to set mousetraps at your house, or perhaps hire your gardener or a pest control service, that they must have a trapping permit -- or face being arrested.

The DFG did not support the bill, but the Animal Protection Institute pushed it through anyway, according to Knight.

"I can see the headlines now, 'Mice trappers face jail term,' " Knight said. "But if you get the permit, the real problem you're facing is that it takes too many mice to make a fur coat."

The Charlie Tuna Award is a fish hook made out of fool's gold.

Christmas Wish List, Part I: The San Francisco Water Department raises the water level at Lake Merced, and then the San Francisco Recreation and Parks Department clears out about 70 percent of the tules blocking shoreline access, installs a new kids fishing pier, fixes existing piers and the boat hoist, repairs the restrooms and reestablishes trout plants. Beer alert: The numbers are in, and the honchos at the Department of Boating are exasperated that 50 percent of boating fatalities in California last year were alcohol related. So going out with the biennial boat registrations this past week was an insert with the drawing of a red circle and diagonal line over the top of two beer cans.

I won't be there: A flyer mailed to media says "Tom Stienestra" (haven't seen that spelling for a while) will make a public appearance on Dec. 3 at Pier 39 on the San Francisco waterfront. Nope. Don't know anything about it. According the flyer, "Willy" Brown has been invited.

Frozen kitties: In Montana, a track inspector was shocked to find three mountain lion kittens that were frozen to the railroad tracks. In 10-degree temperatures, the more they licked, the more they stuck. A game warden freed the animals by pouring warm water on the frozen parts. They then hopped off to mother, waiting nearby.

Burglar 911: In Minnesota this past week, a young woman woke before dawn with the sounds of a burglar in her room. She hid under the covers, and when the noised stopped, she reached out for a telephone and was stunned to see the burglar staring straight into her eyes -- a deer. She called police anyway, and the deer was released into the woods.
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/11/23/SPGP838V471.DTL&type=printable

Starkist Tuna

2009-05-04T03:15:00.000-07:00

Tuna fillets not as good as canned

StarKist Tuna Fillets. Albacore Lemon & Cracked Pepper, Light Meat Lightly Seasoned, and Light Meat Teriyaki.$2.49 to $2.89 per 5-ounce pouch.

Bonnie: I tested these new StarKist Tuna Fillets both hot and cold, as I wondered whether they might substitute for canned tuna in addition to an entree tuna steak, this product's main aim. I'm sad to report my results. Sad, because tuna is a low-fat source of protein, B vitamins, selenium and omega-3 fatty acids, which we should be eating more of for heart health. I doubt these will increase anyone's consumption.

Microwave heating dried out the Albacore Lemon & Cracked Pepper variety and increased the cat-food-like aroma of the light meat one. All three are better when added to a salad or mixed with mayo for a sandwich. Still, who in the world would want to pay more money for less tuna that doesn't even taste as good as regular canned tuna?

Carolyn: In the past few years the canned tuna industry has had a lot of success selling better-quality tuna and salmon in pouches. On first glance I assumed these fillets were an example of StarKist's taking this idea to the next level: precooked, flavored tuna steak of such high quality that it could be the centerpiece of the evening meal.

I wish it were so. Instead, these reminded me more of Gorton's attempts to make "gourmet-flavored" frozen fish fillets. In both cases, the first tip-off of something "fishy" was fillets of unnaturally uniform size and shape. Then there is the glutinous quality of the sauce. The Teriyaki was so dark and tough, I assumed it was made from some inferior dark tuna (although the ingredient list belies this). The Lightly Seasoned tasted better, though hardly of fish. The Albacore Lemon & Cracked Pepper is the best, which is only to say it tastes as good as similarly flavored chunk light tuna in pouches.

To answer Bonnie's question: No, I am not interested in being a continuing victim of this tuna fraud. Sorry, Charlie.

Fresca Citrus Diet Soft Drink. Original, Sparkling Peach and Sparkling Black Cherry. $1.39 per 2-liter bottle. Also available in 12-ounce cans, 20-ounce bottles and multican packs.

Bonnie: My late mother tried Fresca when Coca-Cola first introduced it in the '60s. She was dieting, liked the flavor of grapefruit and didn't mind the artificial sweetener.

Since then, the company has changed the look of its cans more than five times, and two new flavors come with this latest packaging change.

I didn't like Fresca then, and I don't like it now. The original contains way too many artificial ingredients, and so do the new flavors. I would prefer drinking plain carbonated water.

Carolyn: I also had a dieting mom who introduced me to Fresca way back when. But unlike you, I liked both Fresca's grapefruit taste and its juice-like viscosity, still almost unique among sodas.

The peach and black cherry flavors soften Fresca's tartness and could broaden its appeal. Fresca fans like me would be happy if this Fresca relaunch did nothing more than make it easier to find.

McCormick Veggie Steamers Seasoning and Steaming Bag. Cheddar Cheese, and Garlic & Basil. $1.69 per .88- to 1.25-ounce packet.

Bonnie: Each package contains a packet of seasoning and a bag for steaming veggies in the microwave.

I found the seasonings overpowering. These add mainly sodium to your veggies, with minimal fat or calories.

The best thing about these is the vegetable steaming bags. Hey, McCormick: Why not sell these separately, in packages of 10, without the sauce powder?

Carolyn: Even I find covering a dish of moistened broccoli with plastic wrap and cooking it in the microwave pretty easy.

It's also quicker and easier than using Veggie Steamers, which requires opening the packets carefully so the powder doesn't spill all over your countertop, measuring out water, mixing it with the powder, chopping up the veggies, placing them in the bag ...

It's too much work to end up with something almost identical to heat-and-eat frozen veggies in sauce.

http://www.ocregister.com/ocregister/life/homegarden/food/article_921827.php

Tuna Canned

2009-05-04T03:10:00.001-07:00

How to open a can of tuna

Canned tuna is a quite healthy and inexpensive solution for a quick snack, a lunch box, an easy meal or more elaborate culinary endeavors. Yet, the packing process and the shelf life enhancement additives might reduce the benefits of such a valuable source of nutrients (omega-3's and the alike). This brief article guides you to the correct preparation for best results.

Step1
Rinse the can under running water and damp it with a clean cloth.
Step2
You can use a can opener (safe) or a very sharp knife (very unsafe) to open the lid. Come cans come with a patented ez-open lid.
Step3
Without lifting the lid, drain the excess water/oil from the can without spilling out the meat.
Step4
This is very important: the water/oil in which the tuna is packed has little interest for you. Moreover, it probably contains additives and decayed substances you want to get rid of. So with the lid still semi-closed, quickly rinse the content under running fresh water and drain thoroughly.
Step5
Open the lid and pour the meat in a container.
Step6
Add a little fresh olive oil and some readily squeezed lemon. You may add some dill or parsley at your taste.
This makes the meat ready for immediate consumption, but follow the same steps if you want to use the tuna to prepare sauces or salads too.

Albacore Tuna

2008-10-30T23:31:00.000-07:00

Albacore are large marine fish in the tuna family. They prefer warm to temperate waters as a general rule, although they will range further in offshore waters. The fish are of high economic value to several nations, and are sold both fresh and canned around the world. Many consumers favor the creamy white flesh of the albacore over some other tuna species, which tend to be darker and more oily. Most fishmongers and stores carry albacore in both fresh and canned forms, with fresh albacore usually coming in the form of tuna steaks.

The name originates from al-bakura, an Arabic word used to describe the fish historically. The scientific name for albacore is Thunnus alalunga, and the fish is also known by a variety of other colorful sobriquets including pigfish, tunny, German bonito, and bastard albacore. The extremely long pectoral fins of the fish have contributed to another common name, longfin tuna or simply longfin. Generally, the fish is clearly labeled as either albacore or white meat tuna, especially when it is canned.

The back of an albacore is metallic blue, helping it to blend in with the ocean when viewed from above. The fish have silvery white bellies for camouflage from below. The tail of an albacore is deeply forked, and resembles a crescent moon. Allowed to mature, the fish can get as large as 132 pounds (60 kilograms). The diet of the fish consists of crustaceans, squid, and other fish. Unlike some species of tuna, albacore do not intermingle with dolphins very frequently, making albacore a much more dolphin friendly fish to consume.

The fish are abundantly distributed in the world's oceans as well as the Mediterranean. Numerous nations fish for albacore, both with nets and long lines. Albacore is generally viewed as a sustainable fish option, although more information about global albacore populations is needed to confirm the sustainability of albacore fishing. Some populations appear to be declining due to overfishing, raising concerns about regulation of the albacore industry.

Unfortunately for consumers who favor the fine flesh of the albacore tuna, the species is highly prone to bioaccumulation. Albacore have much higher levels of mercury than other fish, including other species of tuna. Mature albacore caught on long lines can carry dangerously high levels. Pregnant women and children should avoid consuming more than one serving of an albacore per week, and even this may later prove to be excessive.

http://www.wisegeek.com/what-is-albacore.htm

Privacy Policy

2008-10-30T23:29:00.000-07:00

Privacy Policy
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