by Chef Jeremy Mclachlan

Tuna used to be la crème de la crème in the U.S. for decades as a meaty and flavor-packed fish. It was the No. 1 seafood consumed here in America, and canned tuna was an amazing vehicle for protein supplementation before the rise of super supplements. You can store a can of tuna for over a month! It's easy to see why it lasted so long at the top of the charts.

As my fellow blogger Kathy Kingen says, "Tuna is a brilliant fish with a great nutritious repertoire ... it has been a staple of low-calorie dieters everywhere (read more)." A few years ago, its popularity was overtaken by the pond dwellers known as shrimp or prawns. Tuna is still my favorite and I consume more than most people.

Here are my two classic recipe favorites, from Skid Row to Ritz.

Skid Row Mac Salad: This dish is "skid row" because, first, it uses processed American cheese (any chef who says they do not like processed American cheese is lying and probably has some tucked away in their fridge). Second, I use canned albacore tuna from Trader Joe's (one of my favorite places to shop).

Ritz Tuna Poke: Now it's time to put on the Ritz (no, not the cracker)! My Tuna Poke recipe is fresh, vibrant and packed with flavor. It demands fresh ingredients (make sure your friends like raw tuna). I use raw Ahi or yellowfin tuna because of its vibrant color and amazing mouthfeel. When buying raw tuna, make sure to ask for a loin cut without a ton of white lines through it (white lines equate to tough texture in tuna). This dish is great for a summer barbecue because it's light and refreshing.

Mac Salad

Serves 12-14

Ingredients

2 packages (2 pounds) small macaroni shells (Barilla preferred)
6 each eggs whole
2 1/2 cups mayonnaise
1/2 cup classic yellow mustard
1/2 cup green onions, chopped
1 cup peas, frozen
2 packages tuna, drained
8 slices yellow American cheese, chopped
3/4 cup dill pickle, chopped
salt to taste (kosher preferred)

Directions

In a large pot add water to three-quarters full.
Put the eggs in the water and bring to a boil.
Once brought to a boil add 1 1/2 teaspoons of salt and pasta. Note: Yes, cook the pasta with the eggs since it removes a step.
Cook until pasta is al dente. Note: Do not overcook!!! If the pasta is a little too al dente, do not worry because the mayo and salt will cook it more and it will soak up the juices.
When pasta is done, take the eggs out and cool separately (they will take longer to cool).
Place pasta in a colander and run cold water over until fully cooled.
Let the pasta drain for 10 minutes (yes, 10 minutes).
In a large bowl, add chopped green onions, peas, tuna and chopped dill pickle.
Add pasta to the bowl and mix with the mayo and mustard.
Add the chopped egg and add the chopped cheese.
Taste with salt and refrigerate.

Note: Before serving taste again for seasoning and add more mayo or mustard depending on dryness.
The most important step is the last one: HAVE FUN!!!

Tuna Poke

Serves 3-4

Ingredients

8 ounces ahi tuna, diced and chilled
1 teaspoon ginger, minced fine
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 mango, diced
1/2 sweet onion, sliced thin
1 teaspoon sesame seeds, white toasted
1 lime juiced
kosher salt to taste
heavy pinch shredded nori (optional)
4 cups wonton crisps (optional)

Directions

Dice tuna and place in metal bowl and put in refrigerator for 1 1/2 hours before serving.
Pull tuna from refrigerator and add ginger, soy sauce and sesame oil.
Place back in fridge for 15 minutes.
In separate bowl, mix onion, mango and sesame seeds.
Toss tuna mix with mango-onion mix and season with lime juice and salt.
Finish with shredded nori or a side of wonton crisps.

NOTE: Tuna poke must remain ice cold so if you serve it at a barbecue or a family gathering, place it on top of another bowl filled with ice.

Read Chef Jeremy's blog online at Saltys.com here:
http://saltys.com/blogs/kitchen-talk/item/1122-tuna-u-r-still-no-1-in-m…