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.