In honor of Dan Dillon’s 873-pound catch (see “Size Does Matter,” in this issue) off Delaware, we present this easy recipe for tuna.  However, these employ our fabulous, minimal mercury Pacific albacore, rather than pricey portions from a bluefin behemoth like the one Dan caught, which is destined, no doubt, for the money-is-no-object Japanese sushi market.

Grilled or Broiled Tuna with Mustard Marinade

Grilled tuna goes well with rice, or top a tossed salad with chunks of the cooked fish. You can also cook the fish under a broiler.

Serves 3 to 4

4 (6 oz each) Vital Choice Albacore Tuna medallions

Marinade

2 tablespoons Dijon mustard

1 tablespoon olive oil

2 teaspoons soy sauce

2 tablespoons rice wine vinegar or white vinegar

• About 1 to 2 hours before grilling, place tuna in a glass bowl. Combine marinade ingredients; pour over tuna and turn to make sure all pieces are well coated. Cover the bowl and refrigerate until it's time to grill.


• Brush a clean grill with olive oil.  (You can also cook the fish under a broiler.)


• Grill over hot coals for about 6 minutes, or until charred on the outside and still a little pink in the middle.