ALBACORE TUNA RECIPE Video

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RARE BC ALBACORE TUNA WITH PEAR, PINE NUTS & CHILI OIL

RARE BC ALBACORE TUNA WITH PEAR, PINE NUTS & CHILI OIL

Albacore Tuna INGREDIENTS
  • 4- 4 oz (4-115 gm) pieces of albacore tuna
  • 1 clove garlic, minced
  • 2 Tbsp (30 ml) soy sauce
  • 2 tsp (10 ml) sugar
  • 1 tsp (5 ml) roasted sesame oil
  • ½ tsp (2.5 ml) chili oil
  • 2 Tbsp (30 ml) green onion, thinly sliced
  • 1 tsp (5 ml) toasted sesame seeds
  • ½ Bartlett or Asian pear, ripe, yet firm
  • 2 Tbsp (30 ml) mayonnaise
  • 1 Tbsp (15 ml) raw pine nuts
  • Vegetable oil
  • Sea salt
Albacore Tuna INSTRUCTIONS
1. First of all combine garlic, soy sauce, sugar, sesame oil and chili oil.
2. Next is to place sliced green onion into ice cold water.
3. And then rub the pieces of albacore tuna with vegetable oil and salt on both sides liberally. Heat a heavy frying pan over high heat until just smoking. Place the tuna in the pan and sear until a brown crust forms. Brown both sides. Wrap tightly and refrigerate.
4. Strain the soy mixture through a fine sieve, pressing down on the garlic to extract the flavour. Discard the garlic. Cover and refrigerate.
5. Drain green onion and roll in a paper towel to dry.
6. Core the pear and cut into ¼ inch cubes.
7. Cut each 4 oz piece of albacore tuna with the grain into 12 very thin slices and arrange the tuna in overlapping slices on a plate. Place 1 tsp of mayonnaise to one side of the tuna. Drizzle soy mixture over the tuna and sprinkle with the pear, pine nuts, sesame seeds and green onion. Serve immediately...enjoy it !
orange-sesame-oregon-albacore-tuna

GRAPEFRUIT OLIVE OIL BASTED CANADIAN ALBACORE TUNA WITH SPICED PERSIMMON CHUTNEY

GRAPEFRUIT OLIVE OIL BASTED CANADIAN ALBACORE TUNA WITH SPICED PERSIMMON CHUTNEY
Albacore Tuna INGREDIENTS
  • 1 lb (454 gm)Canadian Albacore Tuna Loin
  • Spiced Persimmon Chutney
  • 1 ½ cup (375 ml) cider vinegar
  • 1 cup (250 ml) chopped onion
  • ¾ cup (187 ml) sugar
  • 2 lemons, juice and zest
  • 1 large jalapeno chili with seeds, minced
  • 1 Tbsp (15 ml) minced fresh ginger
  • 1 tsp (5 ml) ground coriander
  • 1/8 tsp (0.6 ml) ground cloves
  • 2 ½ cups (625 ml) chopped peeled Faye persimmons (about 4 medium)
  • Quick Preserved Grapefruit
  • 1 cup (250 ml) water
  • 2 Tbsp (30 ml) kosher salt
  • 1 grapefruit, washed and quartered
  • 2 cups (500 ml)olive oil
  • Rind of quick preserved Grapefruit, julienned
Albacore Tuna INSTRUCTIONS
1. First of all In large saucepan, combine all chutney ingredients except persimmons. Next Bring to boil over medium heat, stirring occasionally. And then Turn heat to medium-low and simmer until mixture is reduced to ½ cup (125 ml), about 40 minutes. Add persimmons and simmer until tender, about 10 minutes. Cool.

2. In a small sauce pan, combine water and salt and bring to boil. Add grapefruit, cook over medium heat until liquid is reduced to ½ cup (125 ml) and grapefruit rind is tender, about 30-35 minutes. Cool.

3. Heat olive oil in a deep sauté pan until simmering. Add rind of preserved grapefruit and simmer on low until oil is fragrant, about 3 minutes. Immerse Canadian Albacore Tuna in oil and baste until desired doneness. Remove tuna; season with salt and divide into portions.

4. To serve: Serve with Persimmon Chutney; over coconut scented basmati rice, and garnish with pink grapefruit...enjoy the albacore !
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EcoFish Albacore Tuna Tataki w/Ponzu Dipping Sauce


EcoFish Albacore Tuna Tataki w/Ponzu Dipping Sauce

Albacore Tuna INGREDIENTS

* 6 oz. of EcoFish Albacore Tuna, thawed and patted dry
* 2 tbsp. Sesame seeds
* salt and pepper to taste
* 1 tsp. dark sesame oil
* vegetable oil for searing

Albacore Tuna
INSTRUCTIONS
1. Place tuna on a plate and sprinkle with sesame seeds, salt, pepper and dark sesame oil.
2. Preheat a heavy well-seasoned cast iron skillet or alternatively, fire up your outdoor grill until very hot.
3. Drizzle enough vegetable oil over the tuna to coat it liberally. Sear over very high heat either in the cast iron pan or on the grill.
4. Do not overcook, this dish is best served rare. Cook only long enough to color each side of the fish. Remove from heat and chill as soon as each side is seared.
5. Using a very sharp knife, thinly slice each piece of tuna against the grain. Fan out the slices on a chilled plate.
6. Serve with Ponzu dipping sauce (recipe follows) and julienne sliced vegatables such as: cucumber, daikon radish, and scallion.

Ponzu Dipping Sauce

* 1 4" x 6" piece of konbu seaweed (available at Asian markets and natural food stores)
* 1/2 cup fresh squeezed lime juice
* 1/2 cup fresh squeezed orange juice
* 1/2 cup soy sauce 2 tbsp. mirin (available at Asian markets)
* 2 tbsp. sake
* 1/2 cup fresh squeezed lemon juice

1. Combine kombu, lime juice, orange juice, soy sauce, mirin and sake in a non-reactive 2 qt. Sauce pot. Bring just to a simmer and then shut off the heat. Steep for 10 minutes.
2. Transfer all into a storage container and chill.
3. When thoroughly chilled, add lemon juice. Strain and serve in individual dipping cups.

Note: Store seaweed-and-all in a tightly covered container in the refrigerator. Will keep for several weeks.

Orange Sesame Oregon Albacore with Hoisin

Orange Sesame Oregon Albacore with Hoisin

Albacore Tuna INGREDIENTS
* 2 tbsp. sesame oil
* juice of 1 orange
* 1 tbsp. dijon mustard
* 1 tbsp. chopped fresh tarragon
* 1 tbsp. sesame seeds
* 2 6-8 oz. albacore tuna fillets
* 1/4 cup hoisin sauce

Albacore Tuna INSTRUCTIONS :

Mix together all of the ingredients except the tuna and hoisin sauce. Add the tuna and marinate at least 1 hour or up to 4 hours. Drain the tuna, reserving the marinade.

Grill the tuna over medium heat, basting with marinade, for 2-3 minutes. Flip the fillets, and continue cooking 2-3 minutes more, basting with hoisin sauce. Tuna should be slightly flaky when done, but not dry.
*Chill the cooked tuna and break it up into small pieces as a tasty addition to a salad.
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POTATO-WRAPPED CANADIAN ALBACORE TUNA WITH MUSHROOMS & RED WINE

POTATO-WRAPPED CANADIAN ALBACORE TUNA WITH MUSHROOMS & RED WINE
A great albacore tuna recipe to try !

Albacore Tuna INGREDIENTS
  • 1 bottle red wine (Sangiovese or Chianti)
  • 1 baking potato, preferable large and long, peeled
  • 6 oz (175 gm) Canadian Albacore Tuna loin, block cut
  • (1.5 inch/3.75 cm by 1.5 inch/3.75 cm by 3-inch/7.5 cm piece)
  • 2 Tsp (30 ml) melted butter
  • 1 Tbsp (15 ml)
  • + 1 Tsp (5 ml) oil
  • 1 cup (250 ml) chopped mushrooms
  • 1/4 onion, minced
  • 1 Tsp (15 ml) white wine
  • 2 Tbsp (30 ml) cream
  • 2 Tbsp (30 ml) chilled butter, cubed
  • chopped chives for garnish
Albacore TUNA INSTRUCTIONS
1. Bring red wine to boil in a saucepan, Reduce heat and vigorously simmer until volume is reduced to about ½ cup (125 ml).

2. With a sharp knife, slice potato length-wise as thinly as possible Choose 3 to 4 of the largest slices. Rinse and dry.

3. On a clean cutting board, lay down potato slices – side by side and slightly overlapping – to equal the length of the albacore tuna. Season tuna with salt and pepper and place across slices. Wrap potato slices around fish and transfer to place, seam side down. Pour melted butter evenly over fish; refrigerate until butter solidifies.

4. Meanwhile, sauté mushrooms and onion in 1 tsp/5ml oil over medium-high heat, until lightly caramelized. Add white wine and cook until almost dry. Add cream and reduce by half. Season with salt and pepper. Remove from heart, stir in butter and keep warm.

5. Heat skillet over medium high head. Add remaining oil, heat, then sear albacore tuna fish, seam side down first, until crispy golden on all sides.

6. To serve: place mushroom in center of warm plate and top with slices of fish’ spoon red wine sauce around, garnish and the albacore tuna recipe is ready to serve...enjoy !
smoked-canadian-albacore-tuna.

SMOKED CANADIAN ALBACORE TUNA “MUFFULETTA”









SMOKED CANADIAN ALBACORE TUNA “MUFFULETTA”

A great Albacore tuna recipe to try !
Albacore Tuna INGREDIENTS

  • 6-12 slices smoked Canadian Albacore tuna (or substitute Canadian Albacore Canned Tuna).
  • 1 cup (250 ml) brine-cured black olives, sliced
  • 1 cup (250 ml) pimento-stuffed olives, sliced
  • ½ cup (125 ml) pepperoncini or banana peppers, chopped
  • 1 cup (250 ml) chopped tomatoes
  • ¼ cup (60 ml) capers
  • ¼ cup (60 ml) chopped roasted red peppers
  • 2 Tbsp (30 ml) minced shallots or red onions
  • 2 Tbsp (30 ml) finely chopped celery
  • 2 Tbsp (30 ml) minced fresh flat-leaf parsley
  • 2 Tbsp (30 ml) minced garlic
  • ½ cup (125 ml) extra-virgin olive oil
  • ¼ cup (60 ml) wine vinegar
  • 1 Tsp (5 ml) olive brine
  • 1 ½ tsp (7 ml) freshly ground black pepper
  • 6 small sourdough “dinner rolls”
  • 3 Tbsp (45 ml) garlic herbed cream cheese
  • Shredded Romaine lettuce, as needed
Albacore Tuna INSTRUCTIONS
1. Combine and mix all Creole Olive Salad ingredients. Cover and refrigerate until ready to use. Yields about 2-1/2 cups.

2. To Serve: Slightly toast rolls and cut each in half. Spread ½ Tbsp (7.5 ml) of garlic herb cream cheese on the bottom half of each roll and pile on some shredded lettuce, then 2-4 slices of smoked Canadian Albacore Tuna, each about ¼ inch (0.5 cm) thick. Top the other half with a heaping tablespoon of the Creole Olive Salad. Assemble the sandwiches, place on a platter and the Albacore tuna recipe is ready to serve....nice ! Enjoy it !
potato-wrapped-canadian-albacore-tuna