It's the ultimate diet food, Tuna, Yuzu Shoyu, Italian Cocoa and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE tuna  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Tuna is the great diet food! We began eating holiday foods in October. They (the foods) started arriving early this year. Which meant a protracted tasting and sampling that went well into December! It might sound like a wonderful thing, eating cakes, panettone, cookies, candy and more candy and more cakes. Right? Not so much! The taste buds loved it for sure, but the calorie counter kinda blew up, actually more like exploded! And it has caught up with us as we struggle to drop the bonbons and eat less in January. Last year we were much more disciplined in starting our now annual diet of a diet of canned tuna, right at the crack of January.... I have been eating a lot of tuna fish salad these days since the end of the “gluten” enriched holidays, otherwise known as the bloated time between Thanksgiving and Christmas. If you are gluten intolerant you might find it a bit annoying that every party and meal circles around the all mighty glutine. And thus, when the new year starts, it is a bit of a relief to have all those gluten enriched, fattened relatives gone. Though the issue that still needs to be resolved is what to eat? For me, I have been eating tuna fish with abandon. It doesn’t hurt that the stocking was full of our favorite cans of tuna! The problem is that part of our job is to eat everything. Sometimes this is good, and sometimes this is not so much. So, as I consumed lots of tuna from our “shelves”, I realized it was time to try some tuna from the grocer’s shelves. I was actually looking forward to it, thinking that tuna, cheap tuna in a can, had turned the corner and it would be at least acceptable. I was really wrong! The first can of albacore was worse than I remembered; all wet yet tasted dry, and no (and I mean no!) flavor at all. The second can, which was skipjack tuna (Katsuwonus pelamis), was a crumbled mess inside. It had a flavor matching the weird orangish color “fish” I found inside. It was not appealing in any way. I ended up using a lot more of my gourmet Mayonnaise, and my current favorite, sweet relish from southern Oregon. The end result was edible, though I wish I had tasted first and not wasted the mayo and relish! If you hate tuna in a can, bad, cheap, tuna could be the reason. Try a great tuna, and you will be hooked for life. Your mouth doesn’t lie! 1) As Do Mar Tuna in Olive Oil As do Mar is our tuna of choice for Salade Niçoise, and it's a perfect addition to any antipasto plate. Or try it on a bed of greens with sliced, ripe tomatoes and a handful of good olives for an easy, delicious and very healthy lunch - no mayo required! Shop now for As do Mar from Spain 2) Sacred Sea Albacore Tuna Sacred Sea Albacore tuna has won double-blind taste tests by a private consortium of sashimi buyers from Japan three years in a row. "Feed Your Body, Mind & Spirit" says the label of this excellent tuna. That sums up why we love Sacred Sea and support canned tuna made with healthy, wild, unstressed fish! Shop now for Sacred Sea Tuna 3) Ortiz Bonito Del Norte Tuna in a Tin This can of tuna is the perfect size for lunch! We love the shape of the can, which fits easily in the palm of your hand. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice. A pantry must! Shop now for Ortiz Bonito Del Norte Tuna Tin 4) Ortiz Ventresca Tuna in Olive Oil This can contains the most prized cut of tuna, the belly or "ventresca" as it is called in Spain. The tuna's belly has the highest fat content, and so it is the richest in flavor and the silkiest in texture. The belly of the tuna is also the most highly sought after cut in Japan for sushi and sashimi. Shop now for The Belly of the Tuna 5) Bonito del Norte If you love the tuna, you can’t really share it with anyone, nor can you make a tuna casserole, tuna burgers, tuna stuffed potatoes, quesadillas or even a tuna sandwich for two. So that’s where this can comes in. At more than twice the size as the oval tin, you can make almost anything for you and your friends (and even a little for your cat). Shop now for Bonito del Norte 6) Atun Claro Jar Yellowfin tuna is known as Atun Claro in Spain and is some of the most flavorful tuna you will ever taste. These beautiful loin segments of Atun Claro are packed in extra-virgin olive oil and hand-cut from yellowfin caught on the dense tuna banks off the coast of Basque Country. Shop now for Atun Claro Yellowfin Tuna Yuzu Soy Sauce Back-in-Stock!! Small shipment, next shipment March This just might be the very bestest, the mostest, thing for transforming one flavor to another. Something so incredible you won’t believe it. Yuzu is a funny, uneven skinned fruit with all the goods, all the characteristics of a tart, sour citrus, with the spirit and the spritz of a mandarin orange. Soy Sauce, good soy sauce, has just a few ingredients, uses natural fermentation, specific yeasts, and takes at least a year to make. When you combine these two delicious flavor exciters you get this amazing complex, intricate, and smooth tingly sip! You first see a dark color and edges of green. To the nose you smell the tang of the citrus yuzu and then it's followed by the soy sauce twist. When you taste, at the beginning of the sip, as you squeeze the liquid between your lips, the citrus is up front on the tips of the lips and a vapor of the same reaches into your mouth cavity. Then, as it dissipates, the salty feel spreads across the tongue, seemingly not touching the surface, and ends on the edges as you try to squeeze all the flavor out. Identifying all the flavors is not easy or obvious. With a hint of bonito, a twist of Yuzu paired into an aged shoyu, this Yuzu Tamari Shoyu is quite frankly unbelievable! Dipping your tongue directly into the soy sauce makes the tip of the tongue tingle. One careful taste evolves into an immediate need to taste again and again. There is a desire to squeeze the liquid with your tongue in your mouth to identify and taste all the flavors. Perhaps it is the only soy sauce you will ever want to sip on a spoon! Perfect for a salad in place of vinegar, you could add it to a sesame or shiitake mushroom dressing. Top a finished steak or mix with an anchovy to make a sauce like no other. And it is a fabulous dipping sauce too! Extremely limited supply - Limit One per Order - Shop now 8) Five Fruit Marmalade One of the great refreshing aspects of marmalade is the pieces of peel "floating". The spread is so pleasing to taste on a nicely toasted bread. Or topping a nice soft cheese it is the refreshing citrus sweetness and bitterness that is just right, right now! And with Five, yes 5, citruses it ranks as an all time favorite! Spoon-ready! Shop now for Hawkshead Five Fruit Marmalade 9) Dark rich Italian Cocoa Powder Chef after Chef has told us they love this dark cocoa powder. Its powdery richness is easy to use. The results are always spectacular. Higher in cocoa butter than most other powders at 22+% makes it special. Cocoa butter is a healthy fat, mostly saturated just like coconut oil. And thus it's good for you! This Cocoa Powder is good for you! Shop now for Italian Cocoa Powder   Just-in-Updates - Cooking Classes Katz is back in Stock! Maybe you didn't know but almost all our vinegars vanished off the shelves! It happens, especially when a big order comes in from a special chef. So check the cupboard and re-stock your vinegars. Movie Night: Big Night Classic Italian Cooking Class Don't miss Karen as she shows you how to make a traditional Italian Timpano, straight from the movie "The Big Night" -- and she will show you how to make them even better and more delicious than what you see on the big screen. Menu for the evening also includes a classic Italian vinaigrette, and chocolate gelato! Summer Parmigiano-Reggiano - cutting Monday Be sure to look for your box to arrive this week depending on where your are. And if you missed the cheese this week, next cutting and shipping is in March.   This Weeks Recipes Onions Glazed with Honey Recipe This is a garnish for roasted meats or birds, served with sauteed potatoes and a comforting red wine from a sunny place, a Chateauneuf-du-Pape, for example. Chestnut & Mushroom Soup Recipe Nothing says winter like chestnuts. Roasting on the open fire, and all that. This creamy combination sounds wonderful -- a perfect starter to a Thanksgiving meal. Spaghetti with Lemon Recipe As a lover of Parmigiano-Reggiano and lemon, this is one of my favorite recipes. Quick, simple, perfect. See what you missed in previous Newsletters A Food View of Fighting Depression A Shot of Hot Chocolate - Fresh Black Truffles New Olive Oils, Parmigiano-Reggiano, The Shape of ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA