Albacore Tuna Niçoise

Prep Time:  1 hour

Difficulty:  Medium

Serves 2-4 people 

½ lb. albacore tuna per person 

2 cups olive oil 

2 bay leaves

1 sprig rosemary 

3 cloves garlic, peeled 

1 dried hot chili

 1 lb. new potatoes 

½ cup pitted Niçoise olives

½ lb. green beans or Romano beans, stems removed, cut into 1” chunks

1 egg per person 

1 large heirloom tomato, cut into bite size pieces 

1 bunch parsley, roughly chopped 

1 medium sized red onion cut into 1/4" wide slices 

Feel free to add radishes, fresh crispy lettuces, cucumbers, avocados or whatever other summer vegetables you love the most. 

Dressing: 

⅓ cup lemon juice

1 clove of garlic, grated or pressed through a garlic press

3 T. finely chopped shallot

1 T. finely chopped thyme 

2 T. Dijon mustard 

¾ cup oil from tuna confit

Salt and pepper 

Cut the albacore into 1 ½“medallions and salt well on all sides. Place the medallions in a small saucepan with the crushed garlic, bay leaves, rosemary, olive oil and dried chili. The fish should be fully submerged in oil. Place it over low heat until the oil is warm, it should not be hot or simmering, just warm to the touch. Continue cooking for 8-12 minutes. Check the fish with a paring knife, it should be slightly raw in the center. Remove the pot from the heat and let the fish rest in the oil until you are ready to make your salad. 

Clean your potatoes well and place them in a sauce pot, cover them in water and salt it well. Bring the water up to a boil and add your eggs, set a timer for 8 minutes and then reduce it to a simmer. When the timer goes off, remove the eggs and shock them in ice water. Continue to cook the potatoes until they are fork tender, then add in your green beans, cook for another two minutes then strain, rinsing with a bit of cold water. Cut the potatoes into bite sized pieces. 

To finish, make your dressing by combining all of the dressing ingredients and mixing well; season to taste. Toss the potatoes and green beans with half of the dressing. Place the potatoes and green beans in the refrigerator until they are cold. 

To plate, get a large platter and make mounds of each ingredient, including the tuna. Drizzle the remaining dressing over the entire salad and sprinkle fresh parsley on top. Enjoy! Niçoise salad is also wonderful as leftovers. 

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Recipe and photo by Gracie Schatz

Herb Broiled Pacific Albacore

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.

Grilled Curried Albacore with Apples

From the Oregon Albacore Commission

Prep Time:  35 Minutes;  Cook Time:  9-12 minutes:  Serves 3-4

1 lb. Troll-caught Albacore loin, cut into 1-inch thick medallions
1 tablespoon olive oil
3 tablespoons lime juice
1 teaspoon curry
1/2 teaspoon grated ginger
1 tablespoon chopped red onion
1 teaspoon honey
1 medium red delicious apple sliced thinly

Use a fresh Albacore loin from your local fish market. Make marinade by combining all other ingredients except apple. Add Albacore and marinate for 30 minutes, turning once. Remove Albacore reserving marinade. To grill, place on greased grate, 4-5 inches from hot coals. For most loins, 3-4 minutes on each of three sides is sufficient. Baste generously with reserved marinade. Turn frequently. Most importantly, do not overcook! Albacore should be pink in center when removed from heat. The center will continue to cook (from latent heat) for several minutes after removal. Serve over chilled apple slices.

Albacore Tuna Marinated and Lightly Grilled

Submitted by John Nelson, Chef and Former Staff Member at Newman's Fish Market and Newman's Grotto in Eugene
Prep Time:  20-30 Minutes;  Cook Time: 4 Minutes

1    fresh loin of tuna
1    teaspoon of harissa or sambal (hot spicy sauce)
¼   cup orange juice
1    teaspoon caraway seed
1½ teaspoon coarse salt
¼   cup olive oil

Albacore is one of the fastest fish in the sea is also one of the fastest fish to cook so don’t overdo this tuna.  Also, take care not to over-marinate this fish.

Mix all the marinade ingredients together.  Pour the sauce over the tuna, coating both sides, and marinate the albacore for no more than an 30 minutes --- or the citrus will begin to cook the fish and you will have made ceviche.

Lightly grease your grill with olive oil and preheat the grill on high temperature.

Grill each side of the tuna for about 2 minutes just enough to caramelize the sugars in the juice.  The middle of the tuna should still be rare to medium rare for the best flavor.

Let tuna stand for a few minutes, slice and serve.

Light Pasta Salad with Smoked Albacore

¾ pound smoked Pacific Albacore
8 ounces dry rotini (corkscrew-shaped pasta, or pasta of choice)
½ cup julienned sweet red pepper
½ cup julienned blanched green beans
1/3 cup thinly sliced red onion

Dressing:
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fresh chopped parsley
1-1 ½ teaspoons grated lime peel
1 tablespoon salt-reduced soy sauce
1-1 ½ teaspoons minced garlic
½ teaspoon dried dill weed OR 1-1 ½ teaspoons minced fresh dill weed

Break smoked Albacore into small bite-size pieces; set aside. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, smoked Albacore, and dressing. If possible, allow salad to stand for several hours, or overnight, in the refrigerator to allow flavors to meld together. Serve cold.

Makes 4 servings.

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Grilled 'Troll-Caught' Albacore Sandwich with Red Peppers

1-1/3 pounds skinless Pacific Albacore, cut into ¾ inch thick loin cuts
2 tablespoons + 2 teaspoons olive oil
6 tablespoons lemon juice
1/8 teaspoon black pepper
1/8 teaspoon salt
½ teaspoon oregano, crushed
dash of cayenne
*Sautéed Red Peppers
2 French rolls, split lengthwise
¼ cup chopped basil

Rinse Albacore with cold water; pat dry with paper towels. Set aside. Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half. Marinate Albacore in one-half of the vinaigrette for 30 minutes, turning once. While fish is marinating make Sautéed Red Peppers (see recipe below). Drain Albacore reserving marinade. Place on greased grate, 4-5 inches from hot coals. Cook 5-6 minutes, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from the heat. Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette. Make four open-faced sandwiches by topping with Albacore, Sautéed Red Peppers and fresh basil. Serve immediately.

Makes 4 servings.

*Sautéed Red Peppers

1 red pepper, roasted, peeled and cut into ½ inch strips
2 teaspoons olive oil
2 teaspoons minced garlic
1 medium onion, sliced into thin half-rings

In non-stick pan, sauté garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.

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Linguine with Albacore Tuna, Clams, and Bacon

8 ounces fresh Albacore tuna diced
1/3 pound bacon, chopped 
5 cloves garlic, minced
1/4 to 1/2 pound dried linguine 
1/2 cup clam broth
1 can (6 1/2 oz.) chopped clams with juice
1 teaspoon capers drained 
1/2 tsp crushed red pepper flakes or to taste 
Lemon wedges for garnish
Minced Italian parsley
Salt to taste 
1. In a covered pan over high heat, begin heating enough water to cook linguine. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic and capers after 5 minutes; cook until bacon has browned. Drain all but 2 tablespoons of fat from the pan.
2. When water is boiling, add linguine cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, red pepper flakes, and tuna. Bring bacon mixture to a simmer, cover and keep warm.
3. Drain pasta well; toss with bacon and tuna mixture. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.

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