Jambalaya, the classic Cajun one-dish meal, is a spicy combination of rice and tomatoes flavored with meat, poultry or seafood. According to the Acadian Dictionary, the word "Jambalaya" comes from the French word "jambon" (meaning ham) and the African "ya" (meaning rice). Mild and firm, Pacific albacore is an especially good choice for jambalaya, which can be served with a tossed salad and crusty French bread.

1½ pounds Pacific troll-caught albacore steaks
1 tablespoon butter
1/4 rounded teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 tablespoon minced garlic
1/4 cup chopped green onion
1/4 cup cubed smoked ham OR smoked sausage
1 can (28 ounces) whole tomatoes, drained and chopped
1/4 cup coarsely chopped green pepper
salt and pepper to taste 1/4 cup dry white wine
I tablespoon chopped parsley 1-1/2 tablespoons lemon juice

Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1-inch cubes. In large non-stick skillet, melt butter. Add garlic and onion; saute until tender but not browned. Stir in tomatoes, wine, lemon juice, thyme and cayenne. Mix well. Add albacore, green pepper and ham. Bring to simmer. Cover and braise 4-5 minutes. Albacore should be pink in center when removed from heat. Season with salt and pepper to taste. Sprinkle with parsley. Serve over cooked rice. Makes 4 servings.