From the Oregon Albacore Commission
Prep Time: 35-40 Minutes; Cook Time: 3 Minutes; Makes 4 Servings
1 ½ pounds Pacific Albacore loin cuts, boneless and skinless, ¾ inch thick
1 tablespoon butter
1 tablespoon vegetable oil
½ teaspoon dried basil
4 teaspoons chopped parsley
1 teaspoon Dijon mustard
¼ Cup lemon juice
Salt to taste
Pepper to taste
½ teaspoon lemon peel, coarsely grated
Rinse Albacore with cold water; pat dry with paper towels. In small saucepan, melt butter. Add basil, parsley, mustard, lemon juice and salt and pepper to taste. Place Albacore in a glass ceramic baking dish; top with ¾ of the marinade. Marinate in refrigerator at least 30 minutes, turning once. Drain Albacore, and discard used marinade. Place on well-greased broiler pan; baste with reserved marinade. Broil 4-5 inches from source of heat for 3 minutes. Albacore should be pink in the center when removed from heat. Transfer to serving platter and sprinkle with lemon peel.