Quote of the Day
The best meal I've had was in Tavarua, an island in Fiji. It was just before sunset. A bunch of guys had just caught all this yellow fin tuna; they literally brought this huge wooden table down to the sand, pulled the tuna from the boat, dropped it on top of the table, pulled the skin off and sliced the tuna up.
When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicken salad and cole slaw. That's it. For dinner it's either veal and rice, fish and rice or steak and rice. It gets boring; boy, does it get boring.
Is this chicken, what I have, or is this fish? I know it's tuna, but it says 'Chicken of the Sea.'
I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
I wasn't eating the right kinds of calories. I didn't know about healthy carbs such as brown rice and lentils. Now I eat small meals throughout the day: oatmeal with cinnamon to start, fruit and yogurt as a snack, and vegetables or with chicken or tuna, and a healthy carb, like a yam, for lunch.
By the end of the 20th century, up to 90 percent of the sharks, tuna, swordfish, marlins, groupers, turtles, whales, and many other large creatures that prospered in the Gulf for millions of years had been depleted by overfishing.
I refuse to believe that trading recipes is silly. Tuna Fish casserole is at least as real as corporate stock.
Barbara Grizzuti Harrison
I really look at my childhood as being one giant rusty tuna can that I continue to recycle in many different shapes.
Doing 20 minutes of stretching, light weights and floor exercises three times a week takes the same amount of time as a long coffee break - and eating a tuna fish salad, sardines on toast or scrambled eggs is surely preferable to a Big Mac or KFC.
Bluefin tuna is sort of like the cheetah of the ocean. It's the fastest fish. It's a warm-blooded fish. But it's got a $100,000 price tag on its head.
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
My mornings go by so fast I forget breakfast. Lunch - that's turned out to be my biggest meal. I like tuna fish with low-fat mayonnaise and celery, egg whites and garlic. It's delish.
White sharks and tuna travel for thousands of miles before returning to the same hot spot just as salmon do when they return to the same stream. These journeys are the marine equivalent of wildebeest migrations that take place on the Serengeti plain in Africa.
Am I eating chicken or tuna?
Sometimes I miss hamburgers, I should say that. I miss the tuna pizzas at Mercer Kitchen.
Sometimes I dress like what I want for lunch, because all I can think about is having a tuna sandwich.
A tuna steak and a salad? Seventy bucks. Welcome to Los Angeles.
I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.
If you ever want to eat a tuna sandwich again, don't go to a tuna factory. I visited one where they had two lines: one was the human food line and one was the cat food line - and they didn't look any different.
Eating a tuna roll at a sushi restaurant should be considered no more environmentally benign than driving a Hummer or harpooning a manatee.
Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.
One of my favorite ways to eat albacore is tuna poke.
When I was coaching with the Patriots, the players pulled a practical joke and I said, 'Do you think I'm Charlie the Tuna, like a sucker?' After that, they called me Tuna.
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
A. P. J. Abdul Kalam
John F. Kennedy
Leonardo da Vinci
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