Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Adrianne Madden
Thursday, 11 June 2009
I love grilling season.
It gives us a chance to move away from the gas grill that sits outside the kitchen door and into the yard, where we keep our charcoal grill.
There's nothing better than the smoky flavor of lump charcoal or mesquite, especially when it comes to searing tuna.
This salad feeds two tuna lovers.
1/2 pound sushi-grade yellowfin tuna
1/2 pound new potatoes, lightly boiled and split
1/4 pound haricots vert (or skinny green beans), blanched, cooled and cut into 2-inch pieces
1/2 cup grape or cherry tomatoes, split
1/2 cup pitted Niçoise olives (calamatas will do, too)
2 eggs, hard-boiled (careful to keep the yolks yellow)* and quartered
Half a head of romaine lettuce, rinsed and dry
Capers, parsley and chives to garnish
Dressing (blend and serve immediately)
2 tablespoons white wine vinegar or fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
Anchovy paste, salt and pepper to taste
1/4 cup olive oil (regular or extra virgin)
If you like your tuna black and blue, then just sear it on high heat on the grill. (Make sure you do not use lighter fluid if you're going to put your fish in the flame!) Let it cool slightly, then slice as you like.
* To keep your hard-boiled egg yolks from turning green, dry and pasty, try bringing them to a boil in a covered pan of cold water, boil for three minutes, then turn off the heat and uncover the pan. Wait until the eggs are almost cool enough to touch to peel and serve.
Abe Williams, who was elected to the Bristol Bay Regional Seafood Development Association board last spring, has been selected as the new president as of September.
Williams fishes the F/V Crimson Fury, and is president of Nuna Resources, a nonprofit that supports sustainable resource development in rural Alaska, including fighting for an international solution to issues raised by the proposed Pebble Mine project.Read more...
The Harte Research Institute for Gulf of Mexico Studies at Texas A&M University-Corpus Christi is teaming up with leading shark-tracking nonprofit Ocearch to build the most extensive shark-tagging program in the Gulf of Mexico region.
In October, Ocearch is bringing its unique research vessel, the M/V Ocearch, to the gulf for a multi-species study to generate previously unattainable data on critical shark species, including hammerhead, tiger and mako sharks.Read more...