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.
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
Alaska Gov. Bill Walker is required by state statute to appoint someone to the Board of Fisheries by today, Tuesday, May 19. However, his efforts to fill the seat have gone unfulfilled since he took office in January. The seven-member board serves as an in-state fishery management council for fisheries in state waters.
The resignation of Walker’s director of Boards and Commissions, Karen Gillis, fanned the flames of controversy late last week.
Keith Decker, president and COO of High Liner Foods, will take over for the outgoing CEO, Harry Demone, who will assume the role as chairman of the board of directors. The Lunenburg, Nova Scotia-based seafood supplier boasts sales in excess of $310 million (American) for the first quarter of the year.Read more...