Albacore Tuna Recipe

Pat and score

Pat the albacore tuna steaks dry with paper towels. Lightly score the surface (short shallow diagonal cuts) on both sides to allow marinade to penetrate and to prevent curling.

Make marinade

In a shallow dish combine 2 tbs extra-virgin olive oil, 1 tbs soy sauce, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp freshly ground black pepper and 1/2 tsp sea salt. Whisk to combine.

Marinate tuna

Add the tuna steaks to the dish and turn to coat both sides. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Remove from refrigerator 15 minutes before cooking if chilled.

Sear tuna

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a thin film of oil or a light brush of the reserved marinade to the pan. Place tuna steaks in the pan and sear 1.5–2 minutes per side for rare/medium-rare (internal temperature ~115–120°F/46–49°C). For medium cook 3 minutes per side. Do not overcrowd the pan. If steaks are thick, sear the sides briefly too. Remove tuna to a cutting board and rest 3–5 minutes before slicing.

Prep vegetables

While the tuna marinates, trim the ends of the zucchini and cut into 1/4-inch thick rounds or half-moons if large. Halve the cherry tomatoes. Thinly slice the red onion.

Cook zucchini

In a separate large skillet, heat 1 tbs extra-virgin olive oil over medium-high heat. Add zucchini in a single layer (work in batches if necessary). Sear 2–3 minutes per side until golden and just tender. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper while cooking.

Combine vegetables

Lower heat to medium. Add the halved cherry tomatoes and sliced red onion to the zucchini pan. Sauté 1–2 minutes until tomatoes warm and onions soften slightly. Sprinkle 1/4 tsp red pepper flakes and toss gently to combine. Remove from heat and stir in 1/4 cup chiffonade basil leaves.

Slice tuna

Slice the rested tuna steaks against the grain into 1/4- to 1/2-inch thick slices.

Assemble

Divide the zucchini and tomato mixture between two plates as a bed. Fan the sliced albacore over the vegetables. Drizzle 1 tsp extra-virgin olive oil over the fish and vegetables. Squeeze lemon wedges over the tuna to taste.

Garnish and serve

Sprinkle microgreens or chopped parsley if using. Serve immediately while tuna is warm and just-seared.