Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Thursday, 24 December 2009
For those of you overdosing on butter, flour, sugar and all the other delicious ingredients Christmas treats have to offer, I thought I'd suggest a recovery meal of sorts.
This quick and easy tuna niçoise is made with oil-packed canned tuna. I remember when all tuna came this way, and now it's making a comeback to regular grocery shelves.
Green leaf lettuce
Red potatoes, steamed
Haricots vert, steamed and chilled (regular green beans will do, but these skinny French beans are worth it if you can find them)
Artichoke hearts, quartered (I like the cans from Goya, not marinated)
Italian or Greek olives (whatever you prefer)
Newman's Own balsamic vinaigrette (I also like a zesty Italian)
Tuna packed in olive oil
Serve with a crusty bread if you must, but this meal is hearty and satisfying, especially after days of overindulging!
Introducing National Fisherman Live, a biweekly web video featuring the latest fishing news, product information and industry analysis by our editors.
The Alaska Seafood Marketing Institute (ASMI) is delighted to announce Sara Squarstoff as the winner of the “Show Us Your Alaska Seafood” Instagram Contest.Read more...