Bc Tuna Albacore Tuna Recipe

Prepare tuna

Pat the albacore tuna dry with paper towels. Trim any sinew or ragged edges and shape into a neat rectangular or oval steak approximately 1 to 1-1/2 inches thick so it sears evenly.

Make marinade

In a shallow non-reactive dish or bowl combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and ground black pepper. Stir to dissolve the honey.

Add the tuna to the marinade and turn to coat all sides. Marinate at room temperature for 10–15 minutes or in the refrigerator for up to 30 minutes. Do not over-marinate — albacore is delicate and will start to cure if left too long.

Coat with sesame

Place the toasted sesame seeds on a plate. Remove the tuna from the marinade and let excess drip off (do not wipe completely dry). Lightly press each face and the sides of the tuna into the sesame seeds so they adhere in an even layer. Sprinkle the sea salt over the exposed fish surfaces.

Heat pan

Heat a heavy-bottomed skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear

Carefully place the sesame-coated tuna in the hot pan. Sear for 45–60 seconds on the first long side without moving so a crust forms. Use tongs or a spatula to turn and sear the edges briefly (10–15 seconds) for a clean crust, then flip and sear the second long side for 30–45 seconds for a rare center (adjust time by thickness and desired doneness). Total searing time should give a thin crust with a rare to medium-rare center. Avoid overcooking — albacore is best slightly pink inside.

Remove tuna from the pan and transfer to a cutting board. Tent loosely with foil and rest for 2–3 minutes to allow juices to redistribute.

Slice and plate

Using a very sharp knife, slice the tuna crosswise into 1/4-inch to 1/2-inch slices. Arrange slices on a warm plate or chilled platter depending on service (warm plates if serving hot).

Garnish and serve

Drizzle or dot with wasabi mayo (mix 2 tbsp mayonnaise with 1/2–1 tsp wasabi paste to taste if making), scatter sliced scallions and cilantro or microgreens over the top, and serve with lime wedges on the side. Optionally serve with extra soy sauce or a light ponzu for dipping.