Albacore Tuna Sliders Recipes

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SEARED ALBACORE TUNA LOIN



Seared Albacore Tuna Loin image

A simple recipe that respects both the flavour and integrity of tuna. Makes an outstanding pot luck dish. Courtesy of Quoashinis "Cosy" Lawson, Tofino. B.C.

Provided by Food Network Canada

Categories     dinner,fish,Fry,Great Canadian Cookbook

Time 25m

Yield 4 - 6 servings

Number Of Ingredients 7

⅓ cup (75 mL) ponzu sauce
1 tsp (5 mL) finely chopped garlic
1 tsp (5 mL) grated ginger
1 tuna loin
¼ cup (60 mL) sesame oil
2 Tbsp (30 mL) vegetable oil
Freshly cracked pepper to taste

Steps:

  • In small bowl, mix together ponzu sauce, garlic and ginger. Set aside.
  • Dry loin with paper towel. Drizzle with 2 tbsp (30 mL) sesame oil and rub in. Add pepper all over. (I use about 2 tsp/10 mL, but I like a lot of pepper.)
  • Add vegetable oil to hot pan over medium-high heat; sear loin evenly on all sides, about 2 minutes per side for medium-size loin. Remove to cutting board.
  • Slice loin crosswise into ¼- to ½-inch (5 mm to 1 cm) thick pieces. Remove to dish or plate; drizzle with sauce. Drizzle with remaining sesame oil.

ALBACORE TUNA BURGERS



Albacore Tuna Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds albacore tuna fillets, rinsed and patted dry
1 lemon, juiced
2 green onions, chopped
2 tablespoons chopped fresh parsley
1 tablespoon sweet relish
1/3 cup dried bread crumbs
2 eggs
Salt and pepper, to taste
Vegetable oil

Steps:

  • Finely chop the tuna with a chef's knife. Place tuna in a bowl and mix in lemon, onion, parsley, relish, bread crumbs and eggs until well combined. Season with salt and pepper. Shape tuna mixture into 6 round patties. Brush both sides of tuna burgers with vegetable oil and season again with salt and pepper. Cook the tuna burgers in a non stick skillet over medium heat for 5 minutes each side until they are cooked through.
  • Serve on hamburger buns with whatever you fancy. Some suggestions are cheese, lettuce, tomato, pickles, mustard, ketchup and barbecue sauce.

ALBACORE ROASTED IN A BED OF LETTUCE



Albacore Roasted in a Bed of Lettuce image

This is inspired by a traditional Provençal tuna dish. Albacore works just as well. It has a lot going for it as a New Year's dish, what with all the green leaves and the fish - lots of prosperity. Saffron is optional. I like to serve the lettuce, cut into strips, on the side.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 1/2 pounds albacore steaks, the thicker the better
4 anchovy fillets, rinsed and cut in 1/4-inch pieces (optional)
2 tablespoons extra virgin olive oil
1 large onion, cut in half lengthwise, then sliced thinly across the grain
4 garlic cloves, minced
1 14-ounce can chopped tomatoes
Pinch of saffron (optional)
Salt and freshly ground pepper to taste
2 heads soft green lettuce, like bibb or green oak leaf, leaves separated and washed
1 large or 2 small lemons, sliced very thin
3/4 cup dry white wine

Steps:

  • Preheat the oven to 400 degrees. Make small slits in the tuna steaks with the tip of a paring knife and slide the anchovy pieces into the slits. Season the steaks with salt and pepper and set aside. Measure the thickness of the tuna steaks; this will determine the roasting time.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or saucepan and add the onions. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, stir until it is fragrant, 30 seconds to a minute, and stir in the tomatoes, optional saffron, salt and pepper to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Taste and adjust seasoning.
  • Heat a large, heavy ovenproof casserole over high heat and add the remaining tablespoon of olive oil. Season the tuna steaks on both sides with salt and pepper and sear for 30 seconds on both sides (make sure the pot is hot when you add them or they will stick). Transfer to a plate. Stir in half the tomato sauce, scraping the bottom of the pan to deglaze, and remove from the heat.
  • Lay half the lettuce leaves over the tomato sauce and place the tuna steaks on top of the lettuce leaves in a single layer. Cover the steaks with the lemon slices, and spoon on the remaining tomato sauce. If there are any more lemon slices, lay them over the tomato sauce. Top with the remaining lettuce leaves. Pour the wine into the pot.
  • Cover tightly and place in the oven. Bake 1 1/2-inch thick steaks for 15 minutes, 2-inch thick steaks for 20 minutes.
  • To serve, remove the lettuce to a cutting board and slice in thin strips. Transfer the tuna to a warm platter. Remove the lemon slices and discard if desired. Bring the sauce in the pan to a simmer over high heat and reduce for about 5 minutes. Stir the sauce, and spoon over the tuna. Garnish with the lettuce, or serve it separately in a bowl. You can also discard it, but I like the taste and texture. Slice the fish across the grain and serve.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 1 gram, Sodium 1053 milligrams, Sugar 6 grams, TransFat 0 grams

GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE



Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade image

If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.

Provided by Martha Rose Shulman

Time 2h45m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup low-sodium soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon seasoned rice vinegar
1 tablespoon minced or grated fresh ginger
1 teaspoon sugar
1 tablespoon plus 1 teaspoon dark sesame oil
1 1/2 pounds albacore steaks

Steps:

  • Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
  • Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
  • Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams

MY FAVORITE ALBACORE TUNA SALAD



My Favorite Albacore Tuna Salad image

My recipe for Albacore tuna salad. NOTE: Recipe requires one large 12-ounce can solid white Albacore tuna.

Provided by The Spice Guru

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 15

1 (12 ounce) can solid white tuna packed in water, drained
1/3 cup diced celery
1/3 cup chopped dill pickle (Mt. Olive Zesty Garlic Dills)
2 tablespoons minced fresh baby dill
2 tablespoons chopped red onions
1 tablespoon snipped green onion top
1 tablespoon finely minced fresh flat leaf parsley
2 teaspoons imported non-pariel capers
1/2 cup real mayonnaise
2 tablespoons fresh lemon juice (Meyer lemon)
1/2 teaspoon granulated sugar
1/4 teaspoon coriander powder
1/4 teaspoon fresh lemon zest (Meyer lemon)
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon fine sea salt

Steps:

  • DRAIN 12 ounces solid white Albacore tuna; SET aside.
  • CHOP all SALAD ingredients to specifications.
  • WHISK the following DRESSING ingredients in a medium bowl: 1/2 cup real mayonnaise, 2 tablespoons fresh Meyer lemon juice, 1/2 teaspoon granulated sugar, 1/4 teaspoon coriander powder, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon fine sea salt.
  • STIR in the tuna; BREAK up tuna with a fork until desired consistency is reached (I like mine slightly chunky).
  • FOLD in remaining SALAD ingredients until mixture is evenly blended (1/3 cup diced celery, 1/3 cup chopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons minced fresh baby dill, 2 tablespoons chopped red onion, 1 tablespoon snipped green onion tops, 1 tablespoon finely minced fresh flat leaf parsley, and 2 teaspoons imported non-pariel capers).
  • SERVE on your favorite bread, or serve on a bed of lettuce, with vine-ripened tomatoes, ripe avocado, and a light Italian vinaigrette, garnished with a whole black olive and a sprig of fresh dill or parsley if desired; ENJOY!

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