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9 responses to “Sicilian Tuna Meatballs”

  1. Susan in the Boonies

    Those sound fantastic!

  2. Alan

    Great stuff Hank. Sounds like your tour is going well. Have fun!

  3. Phillip

    Glad to finally get the tale, Hank! Sounds like it was definitely a classic day out there.

    One of these days, it’d be fun to get out there with you and a 20′ boat, and see what we can pull out of those “barren” waters between the beach and the Stream. I haven’t had king mackerel in years!

  4. Tamar@StarvingofftheLand

    Hank, by some weird foody coincidence, I caught a tuna (bluefin) the same weekend you caught your yellowfins and bonitos. Our first couple of days were a sushi-fest, but some of what we froze will be these meatballs. Come February, I will thank you properly.

  5. Chris Baron

    It is a day I will never forget, thanks for sharing it.

  6. Bumbling Bushman

    Sue says I’m making those meatballs, so I guess I’m making those meatballs. It was a helluva day wasn’t it?

  7. Carolina Rig

    My first dish was poached ‘trimmings’ from the loins I cleaned up before freezing…of course I poached them in olive oil….Yum. Glad to meet you Hank. Hope you had as much fun as we did.

    Phillip, a good king bite is just about as fun as what we had going on here, but not quite as tasty. 😉


  8. Nate @ House of Annie

    Those fish are beautiful, and the tale is beautifully told. All I could think of, though was, “sashimi.” 😀

  9. thadd

    I wonder if you might suggest other fish for this. I was thinking that some snapper (bluefish) fillets might fit the bill, because they are similar if fat content to tuna, and lack the strong fishy flavor.

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