Seven Spectacular Tuna Recipes
A far cry from the canned stuff, fresh tuna epitomizes luxury eating even in the simplest of preparations. The quality of our incredible albacore speaks for itself, but that’s no reason not to experiment with different flavors, techniques, and preparations. In celebration of National Tuna Month, we’ve compiled our favorite albacore recipes for you to try with your monthly share. Any of the recipes that follow can be prepared with salmon as well.
In this easy, sophisticated recipe, albacore tuna is coated with sesame seeds and seared just enough to leave the center rare and fresh. A spicy, rich wasabi dressing co-stars in this dish, tying everything together.
Salmoriglio, a term that comes from the Sicilian word for brine, is a Southern Italian sauce of tart lemon juice, garlic, and fresh herbs. In our version, half of the salmoriglio is used as a marinade to infuse deep flavor, while the other half is drizzled over the cooked tuna for freshness and brightness.
Poke, a delicious Hawaiian export, may seem high maintenance but is actually very doable at home. As with any rice or grain bowl, this recipe is customizable — so you only have to do as much veggie prep as you want. Let our delicious albacore do the heavy lifting.
Much like with our sesame-crusted tuna recipe, a light sear keeps the tuna flavorful but tender and fresh on the inside. Black pepper is the standout flavor here, so make sure to use freshly ground.
The inclusion of green olives, potatoes, paprika, and red bell pepper (and olive oil of course) puts this soup squarely in the supergroup of Spanish flavors. Known in the Basque region of Spain as marmitako, this soup simmers just until the vegetables are tender; only then will you add the tuna, cooking just until done.
A fresh, tart combination of citrus, fennel, green olives, and tuna makes this recipe the cheapest, fastest ticket to the Sicilian countryside you’ll ever find, and a great inaugural summer salad.
Carpaccio and tartare share the same concept in a different shape. Here, diced raw tuna is coated in a mix of flavorful citrus and Japanese-inspired aromatics and served chilled.