ALBACORE TUNA RECIPE Video

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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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