We’ve discussed crusts before. And only days after we last wrote about crusts for tuna steaks, a new recipe appears, this one from Susan Leigh Sherrill, columnist with the Record and And she is a columnist who both preaches and practices sustainability.

“Fish has become the food most associated with sustainability,” she writes. “Large-scale commercial fishing has brought several varieties of wild-caught, ocean fish to near-extinction, prompting responsible fishing industries to look for ways to save the catch, and their livelihoods.”

She reprints Spice-and-Sesame-Crusted Tuna (the recipe calls for albacore and for sustainability, we’d use albacore in the recipe title) with stir-fried asparagus and zucchini and warm Asian vinaigarette.

The vinaigrette includes orange zest, fresh ginger, scallons, Japanese seven spice, sugar, pepper, soy sauce, sesame oil, lemon, rice wine vinegar. The crust includes cinnamon, crushed coriander, sesame seeds. Spicy!

The recipe – she promises us it’s easy –  is from a great new cookbook Fish Tales: Stories & Recipes from Sustainable Fisheries Around the World.

Remember, St Jude albacore tuna is sustainable. At less than the 100 feet, the F/V St. Jude among the fleet that chases albacore in the wild Pacific. Family owned and operated, the small size and trained crew allows us to handle all your albacore, for cans and steaks, with great care – and test samples for high mercury content.

Ask your fish supplier if they can promise the same!

This entry was posted in Cooking with tuna, fishing, St. Jude, Sustainability and tagged . Bookmark the permalink.

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