Once in a while I’ll have some tuna. I know, I know you’re thinking it has mercury and we shouldn’t eat it. Unfortunately, many fish carry mercury because of the toxic conditions in our oceans. However, sometimes I just have to have it. I think people can handle some mercury in small increments, especially if you are on a whole foods, traditional diet most of the time. Good gut bacteria protect us from such things. Pacific Albacore tuna is sustainable — for once I’m politically correct!
This particular type of tuna is sustainably sourced and caught with a hook and line so that no other fish (like dolphins) are harmed. I like that. Albacore contains the highest concentrations of omega 3 fats in the tuna family. I like that too.
When Dr. Weston Price studied traditional cultures, he found that the peoples who ate seafood were the healthiest. I could eat seafood every day. To me it is such a treat. But we have to be careful to eat fish that is responsibly caught in order to protect our oceans and this fantastic food supply they provide.
That’s why I love companies that really practice sustainability, honesty and transparency in their endeavors. All of the companies on my resource page do this and I am proud to buy their products and support their efforts.
In this recipe the combination of tarragon and parsley add a fresh and interesting dimension to the grilled tuna. I am so happy I planted an herb garden this year. I just wish I had planted a wider variety of herbs and more of each. They are not growing as fast as I am cutting them down!
You could also cook this tuna steak in a fry pan the same way — until just pink inside.
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