This episode of Know Your Fish is all about albacore tuna. You’ll learn about the different triangular loins you might receive and how to prepare them. Our culinary director, Grace Parisi, shares how to perfectly sear and poach your tuna and what to look for to ensure your tuna is cooked to your liking while maintaining tenderness and moisture. Did you know you can even store poached tuna in the fridge for up to two weeks?
After you watch the video, check out these recipes that highlight the preparation methods Grace mentioned.
Seared Tuna with Orange Fennel Salad
Oil Poached Tuna and Grain Salad
Seared Tuna with Lemon, Garlic, and Herbs
If you'd like more inspiration, click here to explore all of our albacore tuna recipes.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
