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…..

Joyce Malley

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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:

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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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


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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


Canned Tuna Avocado Lettuce Wraps By Healthy Gourmet

I love Lettuce Wraps!!  So Healthy.  Please use St. Jude Tuna :  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

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Why St. Jude Tuna is the Best!!!

We naturally select for young, low mercury, fatty, sustainable tuna off of the coast of Washington State.   It is wild caught for all those that might not know that.   We naturally select for this special tuna because we are trolling.  Most of the tuna in the grocery store is long-line caught which is not sustainable, high mercury and there is lots and lots of by-catch.  We are on the Seafood Watch Card put out by Monterey Bay Aquarium as best choice for sustainability.  We are MSC certified.  Marine Stewardship Council.  We get our special albacore canned in Bellingham WA.  We have been using the same cannery for 12 years.  The cans we use are BPA free.  The albacore is cooked in the can in its own juices so it traps the flavor and nutrition of the omega-3 oil.

Thank you for looking at our tuna!!!!!  Joyce on the St. Judejoyce at redmond

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Plastic Microbeads need to be banned.

“Researchers for the first time have put a price tag on the environmental damage done by the millions of tons of plastic floating around the world’s oceans: $13 billion a year.

They added that consumers can do their part to alleviate the problem. One place to start: Avoid personal care products containing polymer microbeads.”   By David Kirby

Just when we thought that being beautiful was a contribution to the common weal! We discover again that the constraints of competition in large scale manufacturing processes causes damaging and persistent environmental consequences.

How about this guideline: “If a product is manufactured and it cannot be disposed of without impact to the environment, the resulting costs of repair to the ecology should be assessed versus the manufacturer and applied to efforts to cleanup.”

What’s wrong with walnut shells or apricot shell scrubs?plastics

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How the Ocean Is Worth $24 TRILLION—and Why That Value Is Dropping By Serena Solomon



Fun article but I think the ocean is worth vastly more than 24 trillion dollars, do you think we could restore a dead ocean to a healthy sustainable state for $24,000,000,000? I actually think a better estimate of the value of our living ocean would be the cost of life as we know it, that’s a lot of trillions!


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