There are many fish in the sea. Flipper,
Nemo, Free Willy and Gil Thorpe come to mind. Okay, maybe a couple of them are actually mammals but they still reside in Neptune’s playground.
By trade I am no fisherman. I get seasick, I have no patience and if I’m on a boat and I have to take a pee I find it difficult to go. Something about that old joke about the crapper door on a tuna boat that takes the romance out of urinating. I am just not in tuna with nature on a fishing boat. Plus that scene with Richard Dreyfus in the “Jaws” movie leaves me a little unsettled. Something about “We’re gonna need a bigger
boat” that makes me a little queasy.
But I do like to cook and eat fish. Everything from anchovies to zebra trout. Grouper, walleye, anything that comes out of the water, even seaweed. Stuffed flounder, red snapper Vera Cruz or swordfish steaks sautéed lightly with some garlic.
And tuna is at the top of my list. I don’t care if it is out of the can or freshly caught, like it.
My pantry, among the canned good staples always includes six or seven tins of tuna. I but them on sale packed in water, not oil. They are always good for a quick fix dinner for a seasoned angler like myself.
If you buy fresh tuna, get the good sushi grade stuff. They call them Ahi tuna or Yellow fin tuna. Don’t be shy about freezing them and again they can be vital in creating a tunalicious dish that will cost you thirty-bucks at a downtown bistro.
When I’m doing tuna sometimes I think back to those old Charlie the Tuna Star-Kist commercials on the TV. Use it in a tuna noodle casserole or in tuna salad. Or you can get a little exotic with a seared Ahi Tuna.
Check out the list for some exciting and easy tuna recipes.
Happy fishing everybody.