The past few days I took a few days off from my keyboard and headed to the nearby Carolina coast. It was a nice reprieve from pounding the letter keys and pumping out words for internet markets. The weather cooperated too. For after a week that delivered over five inches of rain and even some tornadoes in adjacent states, the weather here turned into a wonderfully clear and warm spring day. The change of weather brought out both the surfers and the dolphins, but not necessarily in the same place. I watched the surfers as they attempted to negotiate six-foot breakers on the outer beaches. Wet suits were the attire of the day as some of the riders caught the sharply-breaking rollers for a short, but exhilarating trip towards the shore.
Several miles south at a mouth of a small river, I found a group of dolphins swimming back and forth in shallow water adjacent to a ship channel. Their gray-green fins would frequently emerge from the salty brine, as they cruised the intercoastal channels in their search for fresh fish. Inspired by the dolphins, I picked up some fresh fish on the return drive to the place where I was staying. Once back at my friend’s house, I headed for the kitchen and made a large tuna melt with the freshly caught tuna steaks. It was a tasty treat very much enjoyed by all, including some, who didn’t particularly enjoy eating fresh fish.
For those of you, who don’t live near places that have been contaminated by petroleum leaks or radioactive discharges, here is a good recipe for a surefire winner of a tuna appetizer or main course.
What You need:
one pound fresh tuna – cut into 1/2 inch thick steaks
several teaspoons olive oil
clove of freshly minced garlic
freshly ground pepper
small baquette of white bread (fresh)
1/2 pound of shredded sharp or extra sharp cheddar cheese
Begin by frying the steak in the oil. Four to five minutes on each side should suffice. During the cooking process add the garlic, spices, salt and pepper. Once the fish is cooked, set the tuna aside until it cools down.
Next turn the oven on to 375-400 degrees. Then slice the baquette in half and lightly coat each face with mayonnaise. Then shred the tuna and cover the bread with the fish. Finally add the cheese on top and bake for 5 – 10 minutes. This tasty treat is best eaten while still hot.