A favorite

David Tanis writes about albacore for the New York Times:

“Albacore … is a treat and easy to prepare at home. It is also abundant, with healthy fisheries all along the Pacific Coast as well as parts of the Atlantic. The best albacore comes from small boats that take smaller fish: tastier, sweeter and lower in mercury.”

He also recommends pan-searing albacore, adding spices, vinaigrette and fresh-shelled beans for a delicious seasonal salad. The recipe was the top emailed article in the New York Times today!

This entry was posted in Cooking with tuna, salad. Bookmark the permalink.

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