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Top Rated Albacore Recipes
If this tuna salad is good enough for the president, it’s good enough for us.This recipe is courtesy of Recipe Land.
This childhood classic is getting an upgrade. Tuna fish is mixed with tartar sauce and served on top of tomato and lettuce. Recipe courtesy of Mccormick
The dressing in this easy and delicious tuna and rice salad is packed with crunchy corn, hearty black beans and other Southwestern flavors of freshly squeezed lime juice, chipotle peppers in adobo sauce and fresh cilantro.Recipe courtesy of Emily Paster, West of the Loop.
A great way to serve this salad is to slice a 9-inch round focaccia in half horizontally, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and serve.
The combination of tuna salad and egg salad is inspired by a frequent sandwich made by my mother, and this recipe is spruced up with a spicy idea from a previous SWAT ingredient. With the addition of some good bread and an herb salad mix (or watercress, if you can find it), it is a sandwich most might not think of making, but one that makes lunch (or breakfast) so much better.
Grilled Albacore Tuna Steak Recipes
Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak.
Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal tuna steaks, ½ cup of teriyaki marinade, 4 ounces of butter or margarine, 1 tablespoon of wasabi powder, 2 chopped green onions, 1 tablespoon of olive oil, peanut oil, or vegetable oil, salt and pepper. First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer. When you ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.
Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need 1/3 cup of your favorite steak sauce, ¼ cup of ketchup, 1 tablespoon of hot sauce or pepper sauce, ¼ cup butter of margarine melted, 1 tablespoon of vinegar, salt, and ½ teaspoon of curry powder. Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.
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- 2 tablespoons olive oil, divided
- 4 cups thinly sliced shiitake mushroom caps (about 10 ounces)
- ¼ cup organic vegetable broth
- ¼ cup rice vinegar
- 2 medium baby bok choy, quartered lengthwise
- 1 tablespoon sesame oil
- 2 tablespoons lower-sodium soy sauce
- 2 teaspoons sesame seeds
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon canola oil
- 4 (6-ounce) fresh or frozen U.S.-caught Pacific albacore tuna fillets, thawed
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups hot cooked long-grain white rice
Heat a medium skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add mushrooms, and saute for 5 minutes or until lightly browned, stirring occasionally. Add broth and vinegar boil for 1 minute or until liquid almost evaporates. Keep warm.
Steam bok choy 1 minute. Heat a medium skillet over medium-high heat. Add sesame oil to pan swirl to coat. Add bok choy, cut sides down cook for 1 minute. Add soy sauce and sesame seeds cook 1 minute or until thoroughly heated. Add 1 tablespoon bok choy cooking liquid and cilantro to mushroom mixture stir to combine.
Heat a large cast-iron skillet over high heat. Add canola oil to pan swirl to coat. Sprinkle fish evenly with salt and pepper. Add fish to pan sauté 1 minute on each side or until desired degree of doneness. Let stand 1 minute. Cut into 1/4-inch-thick slices. To serve, place 1/2 cup rice on each of 4 plates top each serving with 2 bok choy quarters. Arrange 1 tuna fillet on each plate top each serving with 1/4 cup mushroom mixture.
Sushi or Sashimi
The best way to eat it, of course, is sashimi style, or raw. Unlike most coastal fish, tuna have no parasites because they never come in close enough to shore to complete a parasitic life cycle. This fact makes it the fish of choice for the preparation of sushi and sashimi, and properly frozen-at-sea tuna retains ultimate freshness so it won’t leave a “fishy” aftertaste.
With its delicate mild flavour and buttery texture, as well as its naturally convenient shape for slicing, it’s a purist’s delight, and I urge even the most squeamish of you to have a go! Simply slice a tuna loin at about a 45-degree angle into triangular sections and arrange attractively on a plate with a side dipping sauce of wasabi powder puree and soy sauce. Slicing is easier when the loin is still slightly frozen – it will thaw very quickly once cut.
For a classic rectangular cut, simply cut the top triangle off with a horizontal cut along the length of the loin, square the sides with vertical cuts (belly flap down if there is one), and slice as previously. The trimmings can be made into Tuna Balls or Creamy Tuna or Tuna Curry.
If raw fish really doesn’t appeal to you, here is a recipe that anyone with an oven can cook easily and quickly:
Baked Albacore Tuna Loin Recipe
1 tuna loin, thawed
2 T mayonnaise
Juice of 1/2 lemon, or 2 T white wine
Salt and white pepper to taste
Chili powder optional
Place thawed tuna loin on a lightly-oiled piece of aluminum foil. Sprinkle with salt and white pepper to taste, and maybe a little pureed or powdered garlic.
Mix mayonnaise and lemon juice and optional spice in a small bowl and baste the loin with the mixture. Don’t worry if the mayonnaise curdles a bit – the flavours will blend in cooking. Wrap the fish with the foil and bake in a preheated hot oven at 450-degree F. for 10 to 15 minutes. Ideally, the tuna should be slightly pink in the middle. The foil and mayonnaise keeps the moisture locked in so this recipe is fairly forgiving.
An easy, kid-friendly recipe is to add tuna chunks to a white mushroom sauce and heat briefly to make Creamy Tuna. Serve over rice or noodles. This is a great way to use leftover tuna. A variation is to use cream (or yoghurt) or tomato based curry sauce to make Tuna Curry.
Another superior way to prepare tuna is to sear it. Try this recipe:
Seared Tuna / Barbecued Tuna Recipes
1 Albacore tuna loin, cut in two
2 T canola oil
3 T soy sauce
2 T Dijon mustard
1/2 cup white wine
2 T unsalted butter
1 T chili oil optional
White pepper to taste
Sprinkle loins with soy sauce. Add white pepper. Baste with canola oil. Olive oil may burn so canola oil is better for this recipe. Sear the outside of the tuna on all sides in a very hot frying pan. Set aside.
Add the white wine to the drippings and reduce slightly. Add Dijon mustard and reduce until the sauce thickens. Add the butter, reduce heat and melt into the sauce. Drizzle the sauce onto a platter or individual plates, and add sliced seared tuna on top. Dot plates with chili oil if desired.
A popular variation of seared tuna is Barbecued Tuna Recipe:
Mix together barbecue spices of your choice, which may include chili powder, cayenne, mustard, soy sauce, hot sauce and cumin or commercially available mixes. Add a little flour to help spice mix adhere. Sprinkle tuna loin with spice mixture. Baste with canola oil and sear on each side on a very hot grill. This can be done to suit taste but ideally the tuna shouldn’t need more than 2-3 minutes a side.
Sushi rolls are also easy to make. Here is a tasty, easy to make recipe:
Spicy Tuna Sushi Rolls Recipe
1/2 pound cubed tuna loin
4 cups sushi rice
4 sheets Nori seaweed paper
2 T mayonnaise
1 t hot sauce
Chop tuna into small chunks. Add hot sauce and mayonnaise and lightly stir. Wad one cup of sticky rice onto each Nori paper, add tuna mixture evenly and roll tightly in your bamboo sushi mat. Cut roll into pieces and serve with Wasabi Mayo Dipping Sauce.
Wasabi Mayo Dipping Sauce Recipe
3 T mayonnaise ( or cream cheese)
1 t wasabi
1 t mirin
Mix in small bowl and serve with tuna recipes.
A delicious and hearty way to use up Albacore tuna ends and trimmings is to make Tuna Balls.
Tuna Balls Recipe
Up to 1/2 pound diced tuna
1 t hot chili, diced (or pimiento, optional)
2 T green onion minced or chopped
3 T mayonnaise
1 cup flour
1 cup bread crumbs
1 egg, whisked
Salt and pepper
Add salt, pepper, mayo, chili (pimiento optional) to the diced tuna and stir until tuna is coated. Roll about 1 Tablespoon of the mixture into balls with your hands, dip in the flour, egg wash and bread crumbs consecutively and either deep fry or pan fry with a generous amount of cooking oil, about 2 minutes for deep frying, a little longer in the pan.
One of my favourite tuna recipes is Ceviche, a flavourful Mexican tuna salad that uses fresh late summer (in our northern climes) ingredients. The tuna is not cooked with heat but cured in the citrus juice. A serving of ceviche in the winter is like taking a mini culinary vacation.
1 pound diced tuna loin
5-6 limes or half lemon, half lime, enough to cover fish
1 cup onion
1 cup fresh diced tomato
1 cup sweet green pepper, minced
2 cloves fresh garlic
2 jalapeno peppers, seeded and minced
1/2 t oregano
1/4 t salt and pepper
1 dash Tabasco sauce
Cover the diced fish with fresh citrus juice and refrigerate overnight, stirring once or twice to evenly saturate the fish. This process “cooks” the tuna. Pour off excess juice leaving the fish moist. Add all the remaining ingredients and refrigerate a few hours before serving on a bed of lettuce or on its own with tortilla chips.
What kind of tuna should I buy?
Don&rsquot buy chunk lite tuna. That&rsquos my biggest recommendation.
Yes, it&rsquos cheaper, but it&rsquos mushier and generally doesn&rsquot taste as good. Tuna is already relatively inexpensive, so spring for a solid white albacore tuna. It tastes and looks better than the alternative.
Keep in mind that much of the tuna on the market is fished in a way that captures other creatures from turtles to sharks to albatrosses, which are endangered. If you can, look for tuna with the Marine Stewardship Council seal on them.
This seal verifies that the tuna is caught using safer methods. As an added bonus, these fish tend to be younger and contain less mercury, so it&rsquos a win all around.
Fresh tuna may feel like a fish that's best enjoyed when ordered at a delicious sushi spot or a high-end seafood restaurant, but there's no reason why you can't cook it at home. Here, you'll find simple preparations of grilled and seared tuna that can be turned into rice bowls, skewers, or served alongside a crisp salad.
When shopping for fresh tuna, be sure to choose a responsibly-caught option (you can always ask the fishmonger at your local market or grocery store for more complete sourcing information). Ahi tuna&mdashalso known as yellowfin tuna&mdashis the premier fresh tuna choice and you'll find it available in loins and steaks. Our recipes will always specify exactly which cut you need.
When working with good-quality fresh tuna, the key is to prepare it so that it's just cooked on the outside but still rare and fully pink-red on the inside. Fresh tuna has a very firm, meaty texture that's similar to mahi mahi or swordfish and offers a relatively mild flavor. Fresh tuna can be expensive, so you'll best be able to appreciate the flavor when it is served rare.
Ahead, you'll find recipes where fresh tuna is served seared and dressed simply with sesame seeds, soy sauce, and rice vinegar. Enjoy it on its own with a crisp white wine for a light, delicious meal you'll crave all summer long. Of course, we also have plenty of low-key weeknight specials that include tuna rice bowls, tuna steaks served with salads and grilled vegetables, fish skewers, and more. All of these recipes come together in under one hour and they're guaranteed to be the start of the show whenever you prepare them.
How to Make Garlic Soy Marinated Albacore Sashimi
Albacore Tuna (shiro maguro) is sashimi-grade fish commonly used in sushi. It is very popular in Japanese restaurants due to the soft, buttery texture and mild flavor. Albacore differs from yellowfin and other tuna species because its meat is more white. In the U.S., it is the same tuna as the “white meat” canned tuna. Since the albacore sashimi flavor is mild, it absorbs other flavors very well. If you enjoy sashimi, albacore tuna is a wonderful choice to prepare at home. There are a number of online sources that offer frozen and fresh albacore which you can order easily.
For a simple appetizer, I sliced the albacore sashimi thinly, placed them on a plate and brushed with a garlic soy sauce. I then garnished the sashimi slices with grated ginger and scallions. Everything takes just about 10 minutes to put together. The albacore is light and tender, and it soaks up the wonderful flavor of the tangy garlicky sauce. If you have some masago on hand, you can also garnish the fish roes on top of the albacore slices for even more attractive presentation.
Light yet flavorful with a melt-in-mouth tenderness, this Garlic Soy Marinaded Albacore makes a perfect appetizer when you have some special guests in the house. Don’t forget to bring out some bubbly champaign or sake to enjoy!
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4 cans of albacore tuna, packed in water
2 packages wide egg noodles
2 cans peas (look for lower sodium peas if possible)
2 cans Cream of Mushroom Soup
1 cup Milk – we usually fill one of the soup cans with milk and use that
Note: This version is not low fat or the healthiest it can be. This is pure comfort food!
Heat up water for egg noodles and bring to a boil (just follow directions to cook noodles).
Drain and add the egg noodles back to the pot you cooked your egg noodles in.
Add drained peas.
Add Cream of Mushroom soup
Stir well and then simmer at a low heat for 4 minutes or until warm.
Tuna Casserole can be stored up in the fridge for several days and warmed up as needed. My husband is definitely the chef on this one.
Albacore crudo with caper berries
Seven years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called “crudo” -- Italian-style sliced raw fish. It was inspired by the carpaccio di pesce (sometimes referred to as pesce crudo or crudit? -- “crudo” means “raw”) served up and down Italy’s Adriatic coast, but it was ratcheted up -- delicate fluke was topped with briny sea beans and tiny radish slivers raw scallops got a splash of tangerine oil bluefish was spiked with chiles and perfumed with mint. New Yorkers went wild.
The basic concept of raw fish Italian-style wasn’t entirely new to Americans -- Italian chefs in L.A. had long been serving carpaccio di pesce. In 1998, Salvatore Marino had carpaccio di tonno Lampedusa -- thinly sliced raw tuna with hearts of palm and artichoke -- on his menu at Il Grano, which had opened the year before. Though he since has become L.A.'s resident crudo master -- as anyone who has tasted his gorgeous fantasia di crudo plate can attest -- somehow, the dish never caught on in a big way in L.A. It’s curious, considering the city’s love affair with sushi.
Now suddenly crudo is making a splash here. At Catch, the new restaurant at Santa Monica’s beachfront Hotel Casa del Mar, crudo is the centerpiece of chef Michael Reardon’s appetizer menu. Piero Selvaggio plans to unveil a crudo bar at his venerable Santa Monica restaurant, Valentino, by the end of the month. Chef David Lentz plans to feature crudo when he opens a 10-seat raw bar next to his Hollywood restaurant the Hungry Cat this fall. At Tre Venezie in Pasadena, chef Gianfranco Minuz offers a daily crudo special.
And not a moment too soon, Pasternack has published a cookbook, “The Young Man & the Sea: Recipes and Crispy Fish Tales From Esca,” that shows how to make crudo at home.
You’d think crudo would be easy to make at home -- it’s often as simple as a few slices of fish with a touch of lemon and olive oil. But for the dish to work, you need to use great quality fish and know how to cut it. Pasternack’s book dispenses good advice on both.
But it’s a little trickier to take crudo to the next level. The best of them have a flavor accent -- it could be a different citrus juice, or even dried, powdered zest, or a vinegar. Or a sliver of fruit on top. Or a shaving of bottarga (dried mullet or tuna roe). A slice of scallop might get a bit of summer truffle. Instead of plain olive oil, you might use pistachio oil, or Meyer lemon-infused olive oil. In almost all cases you want to finish it with a few flakes of sea salt, and maybe freshly ground pepper.
“Keep it simple, buy great fish, practice restraint,” Pasternack says. “If you’re getting really great fish, why put 18 different things on it?”
Just back from a fishing trip that took him 110 miles off Montauk, New York, Pasternack says the fish he caught will determine what he’ll put on the menu that night. “I start with the fish, then what’s in season.” This can mean pairing albacore with caper berries, or fluke with sea beans and radishes. If he has black cod, he’ll match it with oil, flakes of sea salt, a splash of red wine vinegar and saba (grape juice cooked down to a viscous syrup).
For Catch’s Reardon, the inspiration for a crudo dish can come from either direction. “Sometimes you just get the whole dish in your head and you wait for the season to become available sometimes you wait until you get the fish in your hands.”
In the four months since his restaurant’s been open, Reardon has created, he estimates, 40 different crudo dishes, among them mackerel with ginger juice and mustard oil, snapper with papaya and lime, and the one dish that’s always on the menu: kampachi with sea beans, aged soy sauce and sherry vinegar.
At Valentino, the crudo bar will be helmed by chef de cuisine Giacomo Pettinari, who attributes his knowledge of fish to his stint working as a sushi chef in Bangkok. In Italy, Pettinari had spent a year in Campania at Gennaro Esposito’s restaurant Torre del Saracino, known for carpaccio di pesce. “There I got my creativity,” Pettinari says.
Until the bar opens, he has been offering crudo specials, often two or three a night. Lately he’s been playing with sorbetti (ices), most recently pairing ahi with basil sorbetto and a thin slice of bottarga. He also likes the match-up of raw fish with fruit, such as branzino with cherries or halibut with a few dots of a fantastic lemon sauce Pettinari learned from Esposito.
Felicitously, a recipe for this very sauce appears in Faith Heller Willinger’s new cookbook, “Adventures of an Italian Food Lover.” Willinger, a noted author who lives in Florence, loved the sauce when she had it at Esposito’s restaurant, served simply with crudo. It’s an emulsified sauce made with candied lemon and orange peel, fresh lemon juice, olive oil and a little garlic and celery. It takes two days to make but involves less than an hour of active time, and the sauce can last as long as a few weeks. It’s brilliant with just about any kind of crudo. (Willinger also likes to serve it with simple grilled fish.)
So, how to begin? “First and foremost, buy fish from someone you trust,” says Providence chef Michael Cimarusti, who, like Pasternack, is a lifelong fisherman. Although Cimarusti doesn’t call it crudo, he always has a raw fish dish on his menu, such as kampachi with cucumber, pistachio and grapefruit. “Train your eye, and bring a cooler with some ice. Time and temperature abuse are the two biggest problems.” Select fish with firm muscle structure, and if the fish is whole, those with red gills and clear eyes.
Once you’re home, serve the fish as soon as is reasonably possible. If you chose to buy a whole fish, unless you’re practiced, have your fishmonger scale, clean and fillet and take the skin off the fish for you.
Cut the fish while it’s cold, using a very sharp, long knife, not serrated. First cut the fillets in half lengthwise, Pasternack suggests, and then remove the tips so that you have uniform rectangular strips. Then cut the strips on the bias into 2-inch portions. Then slice the fish. Cut carefully and evenly in one motion (don’t saw, hence the long knife), making sure the slices are the same width at the top and the bottom.
How thinly you slice it -- as well as what you pair it with -- depends on what kind of fish you chose. A meaty, buttery fish such as tuna -- whether albacore, big eye, yellowfin or ahi -- will work best if sliced fairly thick, even up to half an inch. Opah, a Hawaiian fish that works beautifully for crudo -- Pasternack recommends pairing it with toasted almonds -- and is readily available on the West Coast, also does better as a thicker cut.
A fish such as yellowtail or halibut, with more intramuscular tissue, is best sliced more thinly, maybe a quarter inch. Fish such as fluke and sea bass should be slightly thinner than that. And for octopus, squid or cuttlefish, the slices should be very thin, about an eighth of an inch.
Once they’re sliced, refrigerate the portions, wrapped in plastic, until you want to serve them -- though the flavors come out best if the crudo is served closer to room temperature.
Like sashimi, crudo is a subtle dish, usually a prelude to a meal rather than a meal itself. A few slices of fish are all you need to a plate. Or, if you’re throwing a dinner party, consider different riffs on the same fish. If you have four slices of albacore, for instance, after drizzling them with olive oil, salt and pepper, you can pair one with a caper berry, top another with finely diced watermelon, drizzle the third with blood orange juice and top the last with a tiny mound of tapenade.
Pasternack cautions against plating the fish too early, warning that any lemon or other citrus will cook the fish like ceviche. Even if you plate at the very last minute, be sure to put the lemon on the plate first, especially with darker fish such as tuna, because the citrus will discolor the fish.
Above all, don’t try too hard, and don’t get fancy. As in the Hemingway novel that inspired the title of Pasternack’s book, in the end it’s just you and the fish.
The success of crudo is utterly dependent on the quality of the seafood used, so buy only the freshest sashimi-quality fish from your fish market. Because of the unpredictable nature of the catch, you should always call first, or even order ahead. If you do special order, or buy your fish at one of the downtown fish markets open to the public, you may have to buy the whole fish. If so, ask the fishmonger to clean, fillet and skin it, which most will do without charge. And either ask to have your fish packed in ice or bring a cooler.
For those concerned about sustainability and/or mercury levels of fish, there are helpful websites: the Monterey Bay Aquarium’s Seafood Watch ( www.mbayaq.org) and National Oceanic and Atmospheric Assn.'s new Fishwatch ( www.nmfs.noaa.gov/fishwatch).
International Marine Products downtown, where many chefs get their fish, is no longer open to the public.
Here are some good sources of crudo-quality fish:
Los Angeles Fish Co., 420 Stanford Ave., Los Angeles. (213) 629-1213.
Mitsuwa, five stores in Los Angeles and Orange counties www.mitsuwa.com.
Marukai, five stores in Los Angeles and Orange counties www.marukai.com.
Nijiya Market, five stores in Los Angeles County www.nijiya.com.
Granada Market, 1820 Sawtelle Blvd., West Los Angeles (310) 479-0931.
Quality Seafood, 130 S. International Boardwalk, Redondo Beach (310) 374-2382.
Best Albacore Recipes - Recipes
Mark Kuerbis, executive chef at Le Cordon Bleu College of Culinary Arts in Portland, says using virgin coconut oil is a healthful choice because the oil doesn't oxidize as easily as other oils. He suggests serving this simple dish with an heirloom tomato salad dressed with a vinaigrette made with pale sesame oil (not the dark Asian variety).
Sea salt and freshly cracked black pepper
1 albacore tuna loin (size is up to you)
1 tablespoon virgin coconut oil
Freshly grated wasabi root, for serving (optional)
Soy sauce, for serving (optional)
Liberally sprinkle salt and pepper on all sides of the loin.
Heat a sauté pan (in which the loin will fit) on medium-high heat (a cast-iron pan works well). Add coconut oil and allow it to heat. Place loin in the pan and sear on each side for approximately 1 minute. (Albacore is very lean, so it's best not to cook it all the way through. You can look at the cut end of the loin to gauge how deeply the tuna has cooked.) Remove from pan and let it rest, tented with foil, for about 5 minutes. Cut the loin crosswise into 1/2-inch-thick slices, lightly sawing through the fish so you do not tear it.
--From Mark Kuerbis, executive chef, Le Cordon Bleu College of Culinary Arts, Portland