Seafood is becoming an important part of the American conversation about sustainable food. Whether you’re a fisherman, a chef, an industry pro, an environmentalist or simply a seafood lover, we all have a stake in the future of fish.
Sustainable Seafood Week NYC started in 2013 as an opportunity for locals to be part of a thriving, responsible, centuries-old seafood economy. Village Fishmonger, in partnership with Riverpark and Future of Fish, produced a diverse lineup of collaborative and educational programming.
THE WEEK ~ JUNE 22 – 28
This year the successful week-long sustainable seafood celebration returns to New York City, and Pizzetteria Brunetti NYC is participating.
We have brought back our Sustainable Italian Tuna Fish Salad.
INSALATA DI TONNO
Tuna, capers, tomatoes, Taggiasca olives, beans, parsley, arugula, crushed red pepper, olive oil, fresh lemon juice
INSALATA DI TONNO
Pizzaiolo / Chef Jason Brunetti
2 c. Canned Sustainable Italian tuna in oil
1 handful Parsley, chopped
1 tsp Red chili peppers
2 tbsp Oregano
1/3 c. Purgatorio beans
2 handfuls Arugula
4 Black olives
4 Heirloom cherry tomatoes, halved
Salt to taste
Rinse the bean and then place in bowl and cover with water. Add dash of baking soda. Cover and let soak overnight. Drain and put in a sauce pan; cover by about two inches with water. Bring to a boil and skim off any foam that comes to the surface. Reduce heat, cover and simmer for one to one-and-a-half hour, until beans are tender. Drain and cool.
Meanwhile, juice the lemons. Combine tuna, parsley, chili peppers, oregano and lemon juice and toss in a large bowl. Fold in beans and toss.
Layer tuna and bean mixture over arugula and garnish with tomatoes and olives. Serves 2. Recipe can be doubled or tripled, just add a little more baking soda for larger bean quantities.