Number of Servings: 4Ingredients: 1 1/2 pounds Pacific albacore, loin cuts or steaks1/4 cup dry sherry1/4 cup lime juice2 teaspoons minced garlic1 tablespoon vegetable oil1 1/4 teaspoons chili powder1/2 teaspoon dry mustard1/2 teaspoon grated lime rindInstructions: Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1 1/2 inch cubes; set aside. Combine remaining ingredients except lime rind. Reserve 2 tablespoons marinade. Pour remainder over albacore and marinate in refrigerator a minimum of 30 minutes, turning once to recoat albacore. Divide albacore into 4 equal servings, discarding used marinade. Using metal or bamboo skewers, make kabobs. Place on well-greased grate 5-6 inches from hot briquettes. Cook 3-4 minutes, turning once and basting frequently with reserved marinade. Albacore should be pink in center when removed from heat. Sprinkle with lime rind just before serving.
Note: Albacore may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.
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Here is a delicious and easy meal for a warm spring evening. Tonight try this Pasta Salad with Smoked Albacore recipe. Not only is loaded with protein but also has the heart-and brain-healthy omega-3 fatty acids.Number of Servings: 4Ingredients: 3/4 pound smoked Pacific albacore8 ounces dry rotini (corkscrew-shaped pasta, or pasta of choice)1/2 cup julienned sweet red pepper1/2 cup julienned blanched green beans1/3 cup thinly sliced red onionDressing3 tablespoons olive oil3 tablespoons Dijon mustard3 tablespoons rice wine vinegar3 tablespoons lime juice3 tablespoons fresh chopped parsley1-1 1/2 teaspoons grated lime peel1 tablespoon salt-reduced soy sauce1-1 1/2 teaspoons minced garlic1/2 teaspoon dried dill weed OR 1-1 1/2 teaspoons minced fresh dill weekInstructions: Break smoked albacore into small bite-size pieces; set aside. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, smoked albacore, and dressing. If possible, allow salad to stand for several hours, or overnight, in the refrigerator to allow flavors to meld together. Serve cold.
Source: Oregon Albacore Commission
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Traditionally, chowder is a thick, hearty soup generally made with seafood, salt pork, vegetables and milk. But for all of their warmth and flavor, most chowders are quite high in fat and calories. For a low-calorie change, try this Light Albacore ChowderNumber of Servings: 4Ingredients: 1 1/3 pounds skinless Pacific albacore loin cuts or steaks1 can (10-3/4 ounces) chicken broth, preferably low-sodium or salt-free style1 cup diced new potatoes1/4 teaspoon dried thyme1/2 teaspoon dried basil1/2 cup each: chopped onions, carrots and celery1/2 cup frozen corn kernels1/2 cup low-fat milk2 tablespoons chopped parsleyInstructions: Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside. In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2-3 minutes. DO NOT OVERCOOK! Albacore should be pink in center when removed from heat. Set albacore aside.
Strain broth into large saucepan. Add potatoes and simmer until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Return with remaining broth to pot. Add thyme, basil, and vegetables. Simmer until vegetables are almost tender.
Before serving, stir in albacore and milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving.
Source: Oregon Albacore Commission
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In this recipe we suggest a Pacific Troll-caught Albacore. This premium fish is now widely available both fresh and frozen and is delicious grilled. Marinate the albacore in a mixture of lime juice, coriander, ginger, garlic and pepper.Number of Servings: 4Ingredients: 1 1/3 pounds skinless Pacific albacore, cut into large cubesMarinade1/4 cup lime juice4 teaspoons vegetable oil1 teaspoon ground coriander1 teaspoon grated fresh ginger1 teaspoon minced garlic1/8 teaspoon black pepperDipping Sauce3 tablespoons peanut butter3 tablespoons warm water1 tablespoon lime juicegenerous pinch of cayenne3/4 teaspoon sugar1-1 1/2 teaspoons salt-reduced soy sauce1-2 1/2 teaspoon grated fresh gingerInstructions: Rinse albacore with cold water; pat dry with paper towels. In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time. While albacore is marinating, make dipping sauce using the recipe below. Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers. Place skewers on greased grate 4-5 inch from hot briquettes. Cook 4-6 minutes per inch of fish (measured at its thickest point), turning to cook all sides. Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat. Serve with dipping sauce.
Dipping Sauce
In small bowl, blend together peanut butter and warm water. Add remaining ingredients. Let sit while albacore is cooking.
Source: Oregon Albacore Commission
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Number of Servings: 4Ingredients: 1 1/2 lbs Pacific albacore loin cuts, boneless and skinless, 3/4 inch thick1 Tbsp butter1 Tbsp vegetable oil1/2 Tsp dried basil4 Tsp chopped parsley1 Tsp Dijon mustard1/4 Cup lemon juiceSalt to tastePepper to taste1/2 Tsp lemon peel, coarsely gratedInstructions: Rinse albacore with cold water; pat dry with paper towels. In small saucepan, melt butter. Add basil, parsley, mustard, lemon juice and salt and pepper to taste. Place albacore in a glass ceramic baking dish; top with 3/4 of the marinade. Marinate in refrigerator at least 30 minutes, turning once. Drain albacore, and discard used marinade. Place on well-greased broiler pan; baste with reserved marinade. Broil 4-5 inches from source of heat for 3 minutes. Albacore should be pink in the center when removed from heat. Transfer to serving platter and sprinkle with lemon peel.
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Number of Servings: 3Ingredients: 1 lb. Troll-caught albacore loin, cut into 1-inch thick medallions1 tablespoon olive oil3 tablespoons lime juice1 teaspoon curry1/2 teaspoon grated ginger1 tablespoon chopped red onion1 teaspoon honey1 medium red delicious apple sliced thinlyInstructions: Thaw frozen albacore loin. Make marinated by combining all other ingredients except apple. Add albacore and marinate for 30 minutes, turning once. Remove albacore reserving marinade. Grill. Place on greased grate, 4-5 inches from hot coals. For most loins, 3-4 minutes on each of three sides is sufficient. Baste generously with reserved marinade. Turn frequently. Most importantly, do not overcook! Albacore should be pink in center when removed from heat. The center will continue to cook (from latent heat) for several minutes after removal. Serve over chilled apple slices.
Source: Oregon Albacore Commission
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The days are getting warmer and summer is almost here. Fire up that grill! Here is a perfect lunch to prepare on the grill for Dad this Father’s day. Remind Dad to eat seafood at least twice a week to help keep his mind and body healthy and strong.Number of Servings: 4Ingredients: 1 1/3 pounds skinless Pacific albacore, cut into 3/4 inch thick loin cuts2 tablespoons + 2 teaspoons olive oil6 tablespoons lemon juice1/8 teaspoon black pepper1/8 teaspoon salt1/2 teaspoon oregano, crusheddash of cayenneSautéed Red Peppers (see below)2 French rolls, split lengthwise1/4 cup chopped basilSautéed Red Peppers1 red pepper, roasted, peeled and cut into 1/2 inch strips2 teaspoons olive oil2 teaspoons minced garlic1 medium onion, sliced into thin half-ringsInstructions: Rinse albacore with cold water; pat dry with paper towels. Set aside. Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half. Marinate albacore in one-half of the vinaigrette for 30 minutes, turning once. While fish is marinating make Sautéed Red Peppers (see recipe below). Drain albacore reserving marinade. Place on greased grate, 4-5 inches from hot coals. Cook 5-6 minutes, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from the heat. Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette. Make four open-faced sandwiches by topping with albacore, Sautéed Red Peppers and fresh basil. Serve immediately.
Sautéed Red Peppers
In non-stick pan, sauté garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.
Source: Oregon Albacore Commission
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Number of Servings: 6Ingredients: 2 Cans (6.5-7.5 oz. each) salmon or tuna, drained2 Tablespoons olive oil2 Cloves garlic, minced1/4 Cup minced fresh parsley1/2 Teaspoon dried oregano or 2 teaspoons minced freshCoarsely ground black pepper8 Ounces plain and or spinach fettuccine, cooked and drained2 Teaspoons lemon juiceBlanched matchstick carrots, asparagus spears or broccoli floretsfor garnish if desiredGrated parmesan cheese1/2 Teaspoon dried basil or 2 teaspoons minced freshInstructions: Break salmon and/or tuna into large chunks; remove skin if desired. Heat olive oil in large skillet. Sauté garlic until golden. Add parsley, oregano, basil and 1/4 teaspoon black pepper; sauté 30 seconds. Pour half of herb sauce over fettuccine, toss. Arrange on large, heated platter and keep warm. Add seafood with lemon juice to remaining sauce. Heat, stirring gently, just until seafood is hot. Spoon over hot fettuccine. Garnish with vegetables if desired. Serve with grated parmesan cheese. Recipe can be halved using salmon or tuna and plain or spinach fettuccine.
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Number of Servings: 4Ingredients: 1 can (12 oz) or 2 cans (6 oz) or 1 pouch (7 oz.) Bumble Bee Albacore Tuna 1 lb. fresh asparagus3/4 c. balsamic vinaigrette vegetable oil1 sweet onion, thinly sliced4 1-inch thick slices crusty breadextra virgin olive oil2 c. chopped tomatoes1/4 c. drained capers (optional)4 oz. mixed baby field greensInstructions: Steam asparagus for 3 minutes; marinate in 1/4 c. vinaigrette. Fry onions in vegetable oil in small saucepan until golden brown. Brush bread generously with olive oil. Broil or grill until lightly toasted. Combine remaining vinaigrette with albacore, tomatoes, capers. Salt and pepper to taste. On each plate, place toasted bread slice, mound with albacore mixture, salad greens and asparagus. Top with fried onions and remaining vinaigrette.
Source:
Bumble Bee Foods, LLC
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The low-fat yogurt sauce in this recipe is flavored with orange marmalade and curry powder -- a taste sensation without heavy cream or unnecessary fats! Caribbean-Style Albacore is especially nice with the combined flavors of the albacore, fruit and a litNumber of Servings: 4Ingredients: 1 to 1 1/2 pounds Pacific albacore, loin cuts or steaks1 1/2 cup low-fat plain yogurt1 tablespoon orange marmalade2 teaspoons lime juice1 1/2 teaspoon curry powder2 tablespoons vegetable oil2 tablespoons lime-juice1/8 scant teaspoon salt assorted fresh fruitInstructions: Rinse albacore with cold water; pat dry with paper towels. Set
aside. Blend together yogurt, marmalade, 2 teaspoons lime juice and
curry powder. Chill for 15-20 minutes. Combine oil, 2 tablespoons lime
juice and salt. Baste albacore with oil mixture. Place on well-greased
grate 5-6 inches from hot briquettes. Cook 8 minutes per inch of fish,
measured at thickest point, turning once and basting frequently. Do not
overcook! Albacore should be pink in center when removed from heat.
Serve with curry-yogurt sauce. Garnish with assorted fresh fruit such
as sliced strawberries, melon and grapes.
NOTE: Albacore may be broiled on a well-greased broiler pan 5-6
inches from source of heat. Follow grilling times and directions.
Source: Oregon Albacore Commission
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