Tuna recipes and foodie stuff....

I've been reading too much food stuff on the internet:
http://www.thepauperedchef.com/ and http://www.seriouseats.com/. Serious eats has a bit about making pizza on a preheated cast iron skillet under the broiler....pretty cool. Please enjoy...

There are two tuna things that have caught my fancy in the last two months: One is the Italian version of Ceviche and the other is a great summer pasta dish if you can stomach spending the money on really good canned tuna.

Incidentally the tuna for both of these recipes came from Joe and Joyce Malley, fishing vessel St. Jude. here in Seattle. http://www.tunatuna.com/ Please give them lots of business. Local people with such integrity about there food, sustainability and quality deserve our support. I also can't say enough about Joe's knowledge about fishing and the ocean. Things that are very dear to my heart.
I'm considering a farmer's market piece and I think that I will cover them in more detail when I write that.

Summer Tuna and Pasta

1 large handful fresh parsley, chopped
3 cloves garlic, minced
2 Tablespoons capers
the juice of one large lemon
Good quality olive oil
Salt and pepper to taste
two cans of good quality tuna, Italian oil packed or some such expensive tuna

one package of bow tie or other flat pasta.

Don't drain the tuna..

Mix the parsley, capers, lemon juice and tuna together. Add pepper and more salt than you think you need. Add the tuna and break it up into large chunks. If the tuna is packed in water add 2-4 tablespoons of olive oil. Combine thoroughly and set aside.

Cook the pasta and drain well.

Fold the pasta in the sauce, mix well and serve.


Italian style ceviche with tuna

This recipe demands a high quality tuna. If you are in Seattle find the Malley's at a farmer's market and buy their tuna loins. Otherwise develop a good relationship with your fish seller to get the highest quality tuna that you can get.

One pound of tuna to serve 2.

Cut the tuna into large chunks about an inch thick.

In a bowl mix one tablespoon of olive oil and the juice of two lemons.

place all of the tuna into the bowl and give it a quick toss so that its lightly coated.

Divide the tuna on to seperate plates, Season with salt and pepper and return to the refrigerator for about fifteen minutes.

Serve with a salad and good, crusty bread...

Enjoy..