I recently purchased a pristine piece of bluefin tuna that I thought would make its way into a tartare but I had so many cocktail foods and salads that it ended up on the grill.  I am thinking more and more that tuna should be struck from my menu as the word from the Monterey Bay Aquarium seafood watch is not very hopeful about the survival of species.  So perhaps this is the last time we will experience the delicate flavor of these magnificent fishes.  As much as I sometimes think that my one little step is not very important to the future of the world as we know it, even the most giant leap has to start with that one little smidge of commitment.

However, once I purchased it, we had to eat it – simply done on the grill with a garnish of quickly sautéed shishito peppers that I had purchased at the farmers market.  If you haven’t tasted these tiny, slightly spicy, pungent peppers, try them.  Although they can be eaten raw, they are particularly delicious after a quick sauté in green spicy olive oil with a hit of sea salt.  We savored the flavors and I tried very hard not to think about my lapse in commitment to the environment.