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