Vegetable Panzanella with Tuna Recipe

Vegetable Panzanella with Tuna  Courtesy of  Cooking Light in myrecipes.com

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

Ingredients
Vinaigrette:
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Salad:
2 1/2 pounds cucumber, peeled, halved lengthwise, seeded, and sliced (about 4 cups)
1 1/4 cups diced zucchini
1 cup diced red bell pepper
3/4 cup halved pitted kalamata olives
1/2 cup thinly sliced red onion
1/4 teaspoon salt
3 tomatoes, each cut into 8 wedges (about 1 1/2 pounds)
1 6oz. can of St. Jude Mediterranean canned tuna!!
4 cups (1/2-inch) cubed day-old whole-wheat bread (about 13 [1-ounce] slices)
Preparation

To prepare vinaigrette, combine first 6 ingredients; stir with a whisk.

To prepare salad, combine cucumber and next 7 ingredients (cucumber through tuna) in a large bowl. Add bread. Drizzle with vinaigrette; toss gently to combine.

panzanella-ck-225923-x
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Be Wary of Blue Harbor Fish Co.

It is getting harder and harder to stand out of the tuna crowd with good quality troll caught albacore tuna.  Starkist has come along with a new brand that looks like it is nestled in the cute little harbor of Garibaldi Oregon.  It is a big farce.  These tuna are from Chinese and Fijian Longliners. They say that is is MSC certified, but I do not see any documentation on how this fishery could be possibly sustainable when there is so much by- catch in longlining for albacore tuna.  Longlining for albacore is not sustainable.   Blue Harbor says their albacore is sustainable because the MSC has certified them.

Blue Harbor Fish company owned by Starkist  Text Summary Below by

International Biosecurity Intelligence System

“The port used in the marketing for Starkist’s new boutique US brand, which uses albacore caught by Chinese and Fijian longliners and is on sale in Walmart, is in Oregon, according to multiple sources in the tuna business.

According to sources in the US tuna sector, the photo on the website of the Blue Harbor Seafood Co., the new Marine Stewardship Council (MSC)-endorsed, boutique brand from Starkist, is of Garibaldi, Oregon. The port authority did not respond to a request for comment from Undercurrent News, however.

Dongwon Industries-owned Starkist, which eventually confirmed its ownership of the brand after request for comment from Undercurrent, did not respond to clarification on why an Oregon port and US fishing vessels are being used to market a brand using albacore caught by foreign longliners.

A spokeswoman for Walmart declined to comment on the use of American imagery on the brand’s website.

The MSC, which is described as being a “partner” of Blue Harbor on the website using the image of Garibaldi, said the responsibility of marketing is with the company itself.”

Please follow Monterey Seafood Watch Card

 

 

 

 

 

 

 

 

 

 

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St. Jude Tuna Press Release

good-food-awards-finalist-seal-2017

Joe Malley                                                                                         FOR IMMEDIATE RELEASE 11/15/2016

FV St Jude Tuna

425-223-7286

tunatunaseattle@gmail.com

 

 

St Jude Tuna Named Good Food Awards Finalist – Fish Category

 

Bellevue Washington:  St Jude Tuna has been named a finalist in the prestigious 2017 Good Food Awards. The awards are designed to represent not just the best of America’s growing food movement, but the best of America.

 

“Being named finalist reconfirms all the hard work that goes into developing a sustainable canned tuna product – and the trust that our customers both in the Seattle area and around the nation place in us,” said Joe Malley, captain of FV St. Jude. “We are proud to be a part of greater Seattle’s vibrant food movement.”

 

The fishing vessel and its crew emphasize sustainability from deck to table. The St. Jude participates exclusively in the troll fishery for albacore, with highly targeted- minimal impact on the ocean’s food chain. None of the fish we catch is wasted. The family-owned company conducts regular testing to monitor mercury levels. The company, based in Bellevue, Washington, has being selling its tuna locally since 1998.

 

Representing 14 categories and 38 states, all finalists rose to the top in a blind tasting of the 2,059 entries from nearly every state and passed a rigorous vetting to confirm they met specific Good Food Awards standards around environmentally sound agriculture practices, good animal husbandry, sourcing transparency and responsible relationships throughout the supply chain. Other Washington State finalists in the fish category include Ekone Oyster Company and Deckhand Seafoods.

 

The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsible. Now in its seventh year, awards will be given to winners in 14 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, fish, honey, oils, pantry, pickles, preserves and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good. Good Food Award Winners will be announced Jan 20, 2017, in San Francisco.

 

The Good Food Awards, organized by the Good Food Foundation 501 (c) 3, are proudly supported by the Good Food Retailers Collaborative, the Presenting Sponsor for three years running. Composed of 21 of the country’s top independently owned retailers from Austin to Oakland to Salt Lake City, they are committed to supporting America’s great food producers in their own communities and across the country.

Read about St Jude Tuna – www.tunatuna.com

Read about the Good Food Awards – http://www.goodfoodawards.org/2017-finalists/

 

 

 

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Detox with St. Jude Tuna Salad

Reboot and detox with St. Jude Albacore Tuna Salad  By Rachel O’Regan

Reboot and Detox with St. Jude Albacore in a recipe by By Rachel O’Regan

I Quit Sugar - Detox Tuna Salad recipe

This is a  simple tuna salad recipe on the blog:  “I Quit Sugar” by Rachel Wilson.

St. Jude Tuna is perfect for getting back on track to a healthy no sugar eating style.

Our albacore tuna is caught off of the Washington Coast and Canned in Washington and/ or Coos Bay Oregon.  It is packed with protein and flavor.  You are eating a fish that is on  the green light “Best Choice” by Monterrey Bay Seafood Watch Program.  We have not killed any sharks or other species of tuna.  We solely catch young fatty albacore.

Please get your updated seafood watch card and find out what the green light for fish is in your area…..http://www.seafoodwatch.org/seafood-recommendations/consumer-guides

Joyce Malley

store at: tunatuna.com

 

 

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Eat the Right Tuna!!

How to Make Tuna Salad With Sustainable Fish

Azula writes about St. Jude Tuna and explains about How to Make a Tuna Salad with Sustainable Fish.    By Charyn Pfeuffer

“Eco-minded Seattleites love St. Jude’s sustainable fish albacore tuna products. Owned and operated by Joe and Joyce Malley, the couple trolls solely for Albacore tuna in the North and South Pacific aboard their 95-foot fishing vessel St. Jude. They lived aboard the fishing vessel for 12 years until they decided to have kids and market their catch.

St. Jude’s impact on the ocean is minimal; they employ targeting trolling techniques, which cuts way down on the catch of other species.

“In my personal experience in thousands of hours trolling, we never had a marine mammal encounter, we never killed a shark, we once gave a thrill ride to a three pound green turtle when he got tangled up with a jig line but he was released uninjured after we took a few pictures,” writes Joe.

St. Jude’s jig-caught albacore meets the requirements of the Monterey Bay Aquarium Seafood Watch Program and is listed as a “Best Choice,” meaning it’s caught in a way that doesn’t harm the environment. Here’s a super simple recipe using St. Jude’s Canned Albacore Tuna.”

Curried Albacore Tuna Salad

(Recipe by Chef Danielle Custer)

This is one of Chef Custer’s favorite quick and easy recipes. She eats it plain and says, on grain bread with watercress, it’s the ultimate picnic or boating sandwich. Try it as a terrific open-face canapé or serve as an albacore cocktail in a pretty glass layered with delicious greens.

2 cans (6 ounces each) St. Jude Albacore Tuna original with juice

½ cup mayonnaise

¾ teaspoon Madras curry

1/3 cup golden raisins

½ cup finely chopped celery

1 (heaping) tablespoon minced chives

Black pepper to taste

With a fork, flake the two cans of tuna with juice into a medium bowl. Add the remaining ingredients and stir to combine. Season with black pepper. Best if it sits a day before serving.

Makes 2 cups of salad, 4-6 sandwiches, 16 canapés or 4 cocktails.

Photo Credit: TheBittenWord.com

Azula pic

 

 

 

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Smoked Albacore

St. Jude Tuna in November Issue of Sunset Magazine.

“In the Sunset Kitchen”  Party Ready Instant Appetizers.
Smoked Tuna Serving Idea:
I usually just eat the smoked tuna with a little mayo, onion and pepper.  It is so good plain, but fun to add a variety of things that you may have on hand. (Do not drain St. Jude Canned Tuna just add the juice to salad)
Ideas of things to add:
red wine vinegar, Olive oil ,capers ,shallots ,Kalamata olives, fresh black pepper, red pepper flakes, little mayonnaise to bind, chopped parsley, roasted red peppers, artichokes, red onion, kosher dill pickle.
sunset magazine copy
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#changetuna

#changetuna

Most tuna found on supermarket shelves comes from unsustainable and socially irresponsible fisheries. We are working to change that. Learn more and #ChangeTuna

albacore tuna

Tuna tuna.com

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Our Greatest Resource

 
 We were on a 1960 family vacation at Montauk.  One early- early morning my brother
Frank and I were fishing in a tiny pond by the side of the road. Frank had just caught a 13”
grass pickerel. A car pulled up and two guys in tan uniforms jumped out to see the fish.
When Frank released it they congratulated him and took off.  Later we discovered that these
guys were the legendary Captain Frank Mundis and his mate!
There is a certain kind of person who is born a fisherman through and through,  Frank Mundis
(my childhood hero, and partly the source of Captain Quint in Jaws) was that kind of guy. I was
that strange kid who returned deposit bottles to scrimp up thirty- five cents for a half- dozen
sandworms to dunk them interminably off the town dock for the chance at a flounder or
tommy cod.
There are so many stories! Once when a hurricane arrived I was nine years old, drowning
worms off the Beachway dock in my childhood home town Port Washington N.Y.  The tidal
surge and crashing waves were sending volumes of spray through the slots in the decking of
the dock. A grown-up saw me out there and came valiantly to the rescue, but I knew the tide
had peaked, and I persuaded him that I was safe. The  day before the hurricane hit had been
one of my best flounder days ever and I wanted to stay.
There are so many reasons to love the ocean. You can swim, body surf, clam, dig worms,
catch fiddler crabs, wade, snorkel, dive, sail, fish- fish- fish, and breathe deep that fresh, life-
loaded salt air- how could you ask for more! But in fact, in addition to all these gifts, there is
the allure of endless mystery, the vast rolling scape of the  oceans  that can never
become tame, never become a known quantity. No one can claim to truly know her.
And no one can claim to own her!
Our generation has taken too much from our greatest resource. The great Bluefin populations
shrink as we pursue them to the ends of the earth, catching them at every stage of their migration;
will they suddenly disappear like the passenger pigeon? My world will become vastly diminished if
that happens.
It is up to us to prevent our ocean from becoming a lifeless, oily soup- how can we intercede and do
what needs to be done? There are the famous “Three Rs”: reduce, reuse, and recycle. I think we
need a fourth R. We must Reduce, Reuse, Recycle, and REFRAIN!  Do we really need all that
we demand from the sea? If we could simply harvest more wisely, I believe that we could
change the world. Fishing in a  sustainable manner comes under the fourth R. When a specie sends a
clear message of dire stress, reason and commitment to our own future dictate that we
show wisdom, and that we refrain from causing what could be a final decline in its
population.albacore tuna
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Paleo Canned Tuna Avocado Lettuce Wraps

http://thehealthyfoodie.com/tuna-avocado-lettuce-wraps/

Tuna-Avocado-Lettuce-Wraps-9

Canned Tuna Avocado Lettuce Wraps By Healthy Gourmet

I love Lettuce Wraps!!  So Healthy.  Please use St. Jude Tuna :  Tunatuna.com  in your recipe because we are a small company and all of the tuna are from our boat !!  We also get all of our canned tuna processed in Bellingham not Vietnam!!

Thank you Healthy Gourmet for this recipe!!!!

If you would like to get specials or offers like us on FACEBOOK

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Eat Sushi That Has Been Properly Handled

Raw Tuna has sickened 53 people in California. This would make me afraid to eat any form of raw fish. I love sushi.
If the fish is properly handled than it will not make you sick.
If you read the article it goes on to explain that the sickness was when people ate “spicy tuna rolls” This means that someone is disguising rotting old fish with pepper and mayonnaise intentionally hiding the inferior tuna.
A big company in California that distributes to sushi restaurants bought a cheap low quality lot of tuna and made people sick.
Bad. St Jude Tuna is frozen immediately upon capture at -30.

Joe goes on to say:

In the late 80s I delivered “fresh” albacore to a buyer in Oregon. I was an experienced ice boat fisherman I had salmon trolled, halibut fished and black cod fished in Alaska for many years. I delivered in ten days from my first catch and I was told by the buyer that my fish was so well iced I could have stayed out 3-4 more days!
Just think for a minute about a fish iced for two weeks on the boat, then put the fish into the distribution scheme, buyer to wholesaler to distributor to store to consumers refrigerator to table, how many days would this add to the age of your fish?
If you find this math disconcerting, I completely agree, fundamentally this is why St. Jude tuna is flash frozen immediately upon capture, frozen pre- rigor or as I see it frozen before the fish knows it is dead.

Sushi Grade Albacore by St. Jude Tuna

Sushi Grade Albacore by St. Jude Tuna

http://www.reuters.com/article/2015/05/22/usa-salmonella-tuna-idUSL1N0YD00O20150522

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