Today's Entertainment

With all the bluefin tuna that passes through the decks of the boats on National Geographic Channel's "Wicked Tuna," one has to wonder if anyone has ever been tempted to slice off a hunk from a freshly caught fish and chow down right then and there. "Always," Paul Hebert, captain of the Kelly Ann, says with an infectious laugh. "When the tuna gets on board, the first thing I do is cut the tail to bleed it right away, and I cut like a two-inch chunk out of there. So I usually go and rinse that off and put it on ice but I'll take a little bit off of that and eat it. Right away. And I always have soy sauce on the boat. ... Wasabe, soy sauce and ginger." The series, which returns for its fourth season Sunday, Feb. 15, promises more conflict, bigger fish and drama on the high seas off Gloucester, Mass. Last season, Dave Carraro of the FV-Tuna. com easily bested a field that included Tyler McLaughlin of the Pin Wheel, Dave Marciano of the Hard Merchandise, TJ Ott of the Hot Tuna and Hebert, whose priority is to redeem himself after a disappointing season and make enough to feed his wife and young daughter. As one might expect from a tuna boat captain, Hebert has a slew of tuna recipes. He shares one, for "Tu-nah Pastelle," here: Extra virgin olive oil Red bell pepper (small, diced) Minced garlic One bunch green onions or scallions (chopped) One bunch chopped cilantro Salt and pepper (pinch of each) Juice of one lime and zest Two bags of albacore white tuna in water or two cans light tuna in oil, drained (mash/fluff/break apart tuna) Egg roll wrappers or wonton Canola oil for frying One beaten egg Paper towels for draining Sauce: Hellmann's mayonnaise, sriracha sauce (to taste) and the juice of one lime. Mix together and set aside. Heat olive oil in sautee pan. Sautee red bell pepper, minced garlic and green onions together until softened. Add salt and pepper. Turn down heat to very low and add lime juice, then tuna. Mix and heat through. Remove from heat. Mix in cilantro and lime zest. Let cool slightly. Heat one inch of canola oil with a dash of olive oil to temperature for frying. Assemble pastelle: put approximately one tablespoon of tuna mixture onto wonton wrapper. Brush edges with egg. Fold over and press to seal. Add to oil and fry until golden brown. Remove to drain on paper towels. May be served hot or at room temperature. Serve with sauce for dipping. BY GEORGE DICKIE PAUL HEBERT: A man who loves his 'Wicked Tuna' What is the biggest fish you've ever caught? "I actually caught a 2,201- pound mako shark. ... It was 19-feet long, eight feet in girth. It took about 45 minutes (to get to the boat) but it took like three hours to get him in the boat." What did you have for dinner last night? "Last night I ate sea bass." When was the last vacation you took, where and why? "The last vacation I took was last year. I was in San Diego doing a charity trip on an offshore fishing boat to take kids fishing." When a movie takes an iconic character such as Paddington Bear and uses modern technology to make him "real," you can only hope the picture gets it right. The really good news about "Paddington" is how much it does, indeed, get right. The result is fun entertainment for all ages, to the degree that additional screen adventures for the bear would be most welcome. Computer-generated imagery gives life to Paddington, who has the voice of Ben Whishaw (the new "Q" in the James Bind movies), and whose idyllic life with relatives in a Peruvian rainforest is wrecked by an earthquake. In immediate need of a new home, he heads for London, where his arrival at Paddington Station gives him a new name – and a new home, thanks to a family headed by Hugh Bonneville ("Downton Abbey") and Sally Hawkins. For those who think everything will be sunny from there, think again ... thanks primarily to Nicole Kidman, clearly having a grand time as a taxidermist who has her eye set on the rarity Paddington represents. Even if very young viewers have a moment or two of trouble with the story's elements of peril, "Paddington" generally is a very good-natured affair with a spirit that captures the feel of the Michael Bond books quite nicely. That's much to the credit of writer-director Paul King, whose affection for the source material is happily evident. The look of Paddington is no minor aspect of the film's success, either. It can be tricky to translate the classic look of a character to present- day animation techniques, but the wizards who worked on the movie have managed to strike just the right appearance, giving a nod to the classic Paddington image while also serving the needs of contemporary audiences. Whishaw's vocals also turn out to be perfect for Paddington. Colin Firth originally had the part, but given the age and relative life inexperience of the bear, the younger sound of Whishaw proves the right way to go. "Paddington" is a fun treat for family viewing this early in the movie year – and should additional chapters be in the offing, audiences likely would bear them quite well. BY JAY BOBBIN O 'Paddington' bears down on the big screen Page 8 February 16 - 22, 2015

• Cover