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4 responses to “Tuna with Red Pepper Sauce”

  1. Lou

    Hank,

    This sounds awesome. Will try in next few days. Grazie, fratello!

    -Lou

  2. uaskigyrl

    Oh…Em…Gee! This looks amazing -and- I *just* sliced, blanched, and froze about 10 pounds of red and yellow bells and giant marconis YESTERDAY! *shakes fist in air* I did leave a few yellow bells for fresh eating because I *was* going to make stir fry…but I may have to change those plans ;) Now I have a second idea to preserve sweet peppers for next year: Roast and then freeze.

  3. Deb & Phil

    Trying this tonight with some of the Bonito by-catch of our last fishing trip.

    Did you get to fish Sandy Eggo?

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