Cookbook​ Review: Lure

Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before—and the Pacific Coast is blessed with an abundance of wild species.

With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood delivers. This cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home.

You’ll find tacos, fish burgers, chowders, and sandwiches—the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night—as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.

Lure: Healthy, Sustainable Seafood Recipes from the West Coastis available at and

Best Tuna Melt Ever

Serves 2

When you start with high-quality canned Pacific albacore, it doesn’t take much to turn it into the tuna melt of your dreams: just a simple dressing of mayo, some good aged cheddar, and my secret weapon—a zingy artichoke puree. Slather the puree onto a slice of crusty artisan bread, top with the tuna mix and cheese, and bake until warm and melty.

Artichoke Puree

1 cup canned and drained artichoke hearts (not marinated)

1 Tbsp extra-virgin olive oil

Zest and juice of 1 lemon

Sea salt and coarsely ground black pepper

Tuna Melt

2 (5 oz) cans oil- or water-packed albacore tuna, drained

1/4 cup mayonnaise

Sea salt and coarsely ground black pepper

4 large slices crusty bread

4 slices aged cheddar

1/2 cup grated white cheddar

1 to 2 tomatoes, thinly sliced

Artichoke Puree
Puree the artichoke hearts in a blender or small food processor or with an immersion blender until smooth. Stir in the olive oil and lemon zest and juice. Season with salt and pepper to taste.

Tuna Melt
Preheat the oven to 350 F. Have ready baking sheets, lining one with parchment paper.

Combine the tuna and mayonnaise in a bowl and mix well. Season with salt and pepper to taste.

Spread the artichoke puree on each slice of bread, top with the tuna mixture and a slice of cheddar, and arrange on the baking sheet (without parchment). Spread the grated cheddar on the parchment-lined baking sheet into 4 sections to make cheese crisps. Bake for 7 to 10 minutes or until the bread is toasted around the edges, the cheese slices have melted, and the crips are golden and crispy. Remove from the oven, add a few slices of tomato, and season with salt and pepper. Serve open-faced with a cheese crisp.

Recipe reprinted with permission from Figure .1 Publishing.



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