Troll- or pole-and-line-caught albacore tuna from the U.S. Pacific, British Columbia or Hawaii is on the Seafood Watch green, “Best Choices” list.
Serve on a bed of shoestring zucchini and yellow squash cooked in butter with a cinnamon stick, sea salt, and cracked black pepper.
1 cup coarsely chopped cantaloupe
1/2 cup chopped sweet yellow onion
3 tablespoons chopped fresh cilantro
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice + grated zest from 1/2 lime
1 teaspoon minced seeded jalapeño
2 5- to 6-ounce fresh tuna steaks (about 1/2 inch thick)
Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Cover and let it stand 15 minutes.
Meanwhile, brush tuna steaks on both sides with remaining olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
Transfer tuna to a bed of shoestring zuke and squash on dinner plates. Spoon salsa alongside and serve.