YES IT IS!
Meet Newsome, the adorable ambassador for the Aquarium Of The Pacific, Long Beach.
On September 13, 2012 we had the pleasure of participating in a press event with the Aquarium, Seafood For The Future, Saatchi & Saatchi, and the Surfrider Foundation. Newsome was there to greet all the press. We helped feed them....sustainably, of course.
The event was to introduce two new exhibits at the Aquarium, the very beautiful Ocean Armor (click this link for photos and more information) sponsored by the Surfrider Foundation and commissioned by Saatchi & Saatchi, and Oceans Motion, the new show in the Aquarium's Science Center. If you are planning to be in the Long Beach area, we highly recommend a stop at the Aquarium to see both.
Working with Seafood For The Future and one of their partners American Tuna, we made and served bruschetta.
THE RECIPE
AMERICAN TUNA ALBACORE, WEISER FIRE-ROASTED CHILIE BRUSCHETTA WITH MAGGIES FARMS WILD ARUGULA
- 6 oz. America Tuna albacore, drained
-1/4 cup finely diced sweet red onion
-1/3 cup diced fire-roasted piquillo peppers (sweet red pepper can be substituted)
-1/3 cup diced fire-roasted Anahiem chili
- 4 T. good quality extra virgin olive oil
-2 T. fresh lemon juice
-1 tsp. fresh lemon zest
1/8 tsp. fresh ground black pepper
- salt to taste
-1/2 cup chopped wild arugula
- 3/8 -1/2 inch thick slices of crusty baguette, brushed with olive oil and toasted until golden brown
In a bowl, gently mix the first ten ingredients until well combined but flakes of tuna are visible.
Place mounded spoonfuls of the tuna mixture on the prepared baguette slices and serve.
(Note: At our next event on Saturday, October 6, Alex Weiser will be fire-roasting chilies)
The event was to introduce two new exhibits at the Aquarium, the very beautiful Ocean Armor (click this link for photos and more information) sponsored by the Surfrider Foundation and commissioned by Saatchi & Saatchi, and Oceans Motion, the new show in the Aquarium's Science Center. If you are planning to be in the Long Beach area, we highly recommend a stop at the Aquarium to see both.
Working with Seafood For The Future and one of their partners American Tuna, we made and served bruschetta.
THE RECIPE
AMERICAN TUNA ALBACORE, WEISER FIRE-ROASTED CHILIE BRUSCHETTA WITH MAGGIES FARMS WILD ARUGULA
- 6 oz. America Tuna albacore, drained
-1/4 cup finely diced sweet red onion
-1/3 cup diced fire-roasted piquillo peppers (sweet red pepper can be substituted)
-1/3 cup diced fire-roasted Anahiem chili
- 4 T. good quality extra virgin olive oil
-2 T. fresh lemon juice
-1 tsp. fresh lemon zest
1/8 tsp. fresh ground black pepper
- salt to taste
-1/2 cup chopped wild arugula
- 3/8 -1/2 inch thick slices of crusty baguette, brushed with olive oil and toasted until golden brown
In a bowl, gently mix the first ten ingredients until well combined but flakes of tuna are visible.
Place mounded spoonfuls of the tuna mixture on the prepared baguette slices and serve.
(Note: At our next event on Saturday, October 6, Alex Weiser will be fire-roasting chilies)
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