Tag: albacore tuna

Aji Amarillo Albacore Tostadas

Aji Amarillo Albacore Tostadas

Aji Amarillo Albacore Tostadas

These Aji Amarillo Albacore Tostadas combine a bright note of Peruvian flavor with classic Mexican tradition. Corn tortillas, griddled to a delicate crispness while remaining pliable, are brushed with oil and layered with a spirited Aji Amarillo sauce.

Ribbons of carrot and purple cabbage provide a refreshing crunch beneath lightly marinated albacore, prepared in the spirit of Peruvian ceviche, while fresh cilantro and a side of tangy Salsa Roja add the finishing touch. The result is a dish that’s both visually stunning and beautifully balanced, celebrating the best of Latin-inspired cuisine.

Aji Amarillo Albacore Tostadas

Aji Amarillo paste is made from Peru’s signature golden chili, prized for its fruity, slightly tangy heat and vibrant color. Just a little adds warmth, brightness, and a subtle kick, making it perfect for sauces, ceviches, or the creamy Aji Amarillo sauce on these albacore tostadas.

Albacore Tostadas Recipe

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Crudo vs. Tataki

Crudo vs. Tataki

Crudo vs. Tataki

Sockeye Salmon Crudo, Albacore Tuna Tataki

Crudo is an Italian preparation that means “raw.” It showcases premium seafood served completely uncooked and chilled. Thin slices of fish are lightly dressed—often with olive oil, citrus juice, and salt—to highlight their natural flavor. The focus is on clean, delicate taste and freshness, with accompaniments playing supportive roles the seafood itself.

Tataki comes from Japan and involves a quick sear rather than leaving the fish entirely raw. The exterior is briefly cooked over high heat, creating a smoky, caramelized crust while keeping the center cool and mostly raw. After searing, the fish is sliced and served with sauces such as ponzu or soy, and crisp garnishes like daikon (or cucumber), which enhance the flavor and texture while letting the contrast between the seared exterior and tender interior shine.

Together, crudo and tataki show two distinct ways to let high-quality seafood take center stage…

Crudo vs. Tataki Recipes

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Grilled Albacore, Sesame Ponzu

Grilled Albacore, Sesame Ponzu

Grilled Albacore with Sesame Ponzu
Cucumber, Fresh Herbs, Serrano Chile

Albacore offers a mild, slightly sweet flavor that’s much more delicate than other tunas. Grilling enhances its natural savoriness while letting its clean taste shine. The loin is firm yet tender, and just 60 seconds per side is enough to create a beautifully seared crust while leaving the center silky and moist.

A simple four-ingredient sesame ponzu brings umami, citrus, and depth. And even when grilled for only two minutes, the fish still picks up a bold smokiness that adds real character.

Cilantro, mint, and chives keep it vibrant and fresh, serrano chile brings the heat, while crisp cucumber adds texture and a refreshing coolness.

Grilled Albacore Recipe

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Spicy Albacore Bowl

Spicy Albacore Bowl

🌶️ 🐟 Spicy Albacore Bowl 🐟 🌶️

This Spicy Albacore Bowl is a fresh, flavorful, creamy and slightly fiery seafood experience. Served over a bed of seasoned rice, the dish features tender cubes of raw albacore tuna marinated in a chili-infused blend that can be adjusted to suit your spice preference.

A drizzle of spicy sauce adds another layer of heat, while thin slices of jalapeño provide a bold bite and refreshing crunch. Crisp cucumber and peppery radish round out the bowl, offering a refreshing contrast to the rich, savory tuna. Perfectly balanced in flavor and texture, this dish is satisfying, invigorating, and easy!

Spicy Albacore Recipe

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Tuna Poke Tostadas, Avocado Crema

Tuna Poke Tostadas, Avocado Crema

Albacore Tuna Poke Tostadas
Chile Marinade with Peanuts
Avocado-Tomatillo Crema
Green Cabbage, Red Chile, Cilantro

Poke is a traditional Hawaiian delicacy, featuring marinated chunks of raw fish, often tuna, seasoned with soy sauce, sesame oil, seaweed, and onions. The term poke originates from Hawaiian, meaning “to slice” or “to cut crosswise into pieces.”

The surge in popularity of poke owes much to figures like Sam Choy, affectionately known as the “Godfather of Poke.” I had the privilege of interviewing him back in 2014. Charming and dynamic, Sam Choy is a celebrated chef and restaurateur who played a significant role in spreading the appeal of poke globally.

While poke has its roots firmly planted in Hawaiian culture, it has transcended boundaries and become a beloved dish worldwide.

Here, a delightful example of this cross-cultural fusion is Tuna Poke Tostadas with Avocado-Tomatillo Crema. This dish seamlessly blends the flavors of Hawaii and Mexico, offering a tantalizing culinary experience that showcases the best of both traditions.

Tuna Poke Tostadas, Avocado Crema

Tuna Poke Tostadas Recipe

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