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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Albacore Poke, Jamaican Flavors

Albacore Poke, Jamaican Flavors

Albacore Tuna Poke with Jamaican Flair

This Albacore Tuna Poke is a colorful fusion dish, where sashimi-quality tuna and avocado cubes meet a marinade of coconut milk, tamarind paste, lime juice, and a touch of fish sauce.

With each bite, you’re gently transported to the sun-kissed shores of Jamaica. The tender tuna, the creaminess of coconut, the sweet-tart tamarind, and the citrusy notes of lime are a subtle nod to the island’s culinary charm. Roasted peanuts seal the deal as they incorporate the distinctive flavors of Jamaican jerk seasoning, a well-known and iconic element of Jamaican cuisine.

Albacore Poke, Jamaican Flavors

Jerk Peanuts

1 c. roasted/salted peanuts

3 T. jerk seasoning

2 T. olive oil

Toss peanuts with jerk seasoning and oil. Cook on a baking sheet lined with aluminum foil in a 325°F pre-heated oven for 20 minutes. Let cool completely. There will be plenty peanuts leftover for snacking.

Jerk Seasoning

While readily available store-bought jerk seasoning can be a convenient option, there’s an undeniable charm in crafting your own jerk seasoning from scratch, utilizing an assortment of spices commonly found in your pantry. Whether your spice rack is fully stocked or you find yourself with a few ingredients missing, fear not; your homemade jerk seasoning will still infuse these peanuts with vibrant Jamaican flavors. Feel free to adjust ingredients to your liking.

1. 1/2 tablespoon onion powder
2. 1/2 tablespoon garlic powder
3. 1/2 tablespoon dried onion salt
4. 2 teaspoons dried thyme
5. 1 teaspoon ground black pepper
6. 1 teaspoon ground cumin
7. 1 teaspoon smoked paprika
8. 1 teaspoon cayenne pepper
9. 1 teaspoon coarse sea salt
10. 1/2 teaspoon ground allspice
11. 1/2 teaspoon ground ginger
12. 1/2 teaspoon chili flakes
13. 1/4 teaspoon ground cinnamon
14. 1/4 teaspoon ground nutmeg
15. 1/8 teaspoon ground cloves
16. 1 tablespoon brown sugar

In a small bowl, mix everything except the brown sugar, then mix in the brown sugar (because it is moist). This will make more than needed for the peanut recipe. Store the remainder in an air-tight container for other uses.

Albacore Poke

1/2 c. coconut milk (unsweetened)

1 1/2 T. tamarind paste

1 T. lime juice

2 t. fish sauce

1 portion sashimi-quality albacore tuna (8 to 10 ounces), cubed

1 avocado (ripe but not soft), cubed

little multi-colored cherry tomatoes

cilantro, torn

mint, torn

scallion, sliced

flaky sea salt

In a medium bowl, whisk coconut milk with tamarind paste, lime juice, and fish sauce. Add cubed albacore, toss to coat and refrigerate for 30 minutes.

Albacore Poke, Jamaican Flavors

To Plate

After 30 minutes, add avocado to the marinated albacore and gently toss to coat. Spoon albacore and avocado cubes into two or three shallow bowls. Arrange tomatoes, jerk peanuts, cilantro, mint, and scallions on top. Season with flaky sea salt. Serve extra sea salt and peanuts on the side. Vegetable-flavored corn chips add another pop of color contributing to the lively nature of Jamaican culinary style.

Inspiration

This dish was inspired by New Orleans Chef Nina Compton in Food & Wine magazine were she pairs her version with McBride Sisters Collection Reserve Chardonnay. “The crisp nature of the wine and the fact that it has just the right amount of acidity lend a great contrast to the richness of the tuna and coconut milk.”

More About Poke

My Interview with Chef Sam Choy on Sustainability and Poke here.

Known as the “Godfather of Poke,” Choy loves working with fresh fish and keeping it simple. The word poke (pronounced PO-kay) describes the method of preparation by cutting into cubes or slicing. Fish, vegetables, and even tofu – can all become poke. Choy is famous for making poke super-popular in the Islands when in 1991 he and a friend sponsored the first poke contest on the Big Island.

Salmon Cucumber Poke Bowl here

More Albacore

Albacore Tataki, Beluga Lentils, Lemon Soy Emulsion here

Elegant Seared Albacore, Roasted Mushrooms, Demi-Glace here

Flaming Seared Albacore, Peppercorn Brandy Cream Flambé here

Albacore Tataki, Beluga Lentils, Lemon Soy Emulsion

Albacore Tataki, Beluga Lentils, Lemon Soy Emulsion

Albacore Tataki with Beluga Lentils
Lemon Soy Emulsion, Chili Oil
Sesame Seeds, Basil, Cilantro

An exquisite culinary experience, often reserved for high-end Michelin-starred restaurants, combines raw bluefin tuna with Beluga caviar. Here, in this “tuna & caviar” alternative, the more sustainable and economical albacore takes center stage.

Beautiful wild Alaskan albacore is marinated in a delectable sweet-soy-ginger-garlic mixture then briefly seared and caramelized in a hot pan. This tantalizing dish is playfully paired with Beluga lentils, known for their small, glossy black appearance that resembles the famed caviar.

Beluga lentils offer their own distinct charm. They may not replicate the luxury of caviar, but they bring a delightful earthy character all their own to the delicious tuna, without the extravagant price tag!

Albacore Tataki Recipe

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