Albacore Tuna

Packed in water, canned tuna retains its natural flavor but is quite dryFor a moister alternative, try it packed in oil, or add your own for specialized and unique flavor

Tex-Mex Albacore Number of Servings:  4 Ingredients:  1 1/2 pounds Pacific albacore, loin cuts or steaks 1/4 cup dry sherry 1/4 cup lime juice 2 teaspoons minced garlic 1 tablespoon vegetable oil 1 1/4 teaspoons chili powder 1/2 teaspoon dry mustard 1/2 teaspoon grated lime rind Instructions:  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.

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:  4 Ingredients:  3/4 pound smoked Pacific albacore 8 ounces dry rotini (corkscrew-shaped pasta, or pasta of choice) 1/2 cup julienned sweet red pepper 1/2 cup julienned blanched green beans 1/3 cup thinly sliced red onion Dressing 3 tablespoons olive oil 3 tablespoons Dijon mustard 3 tablespoons rice wine vinegar 3 tablespoons lime juice 3 tablespoons fresh chopped parsley 1-1 1/2 teaspoons grated lime peel 1 tablespoon salt-reduced soy sauce 1-1 1/2 teaspoons minced garlic 1/2 teaspoon dried dill weed OR 1-1 1/2 teaspoons minced fresh dill week Instructions:  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

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 Chowder Number of Servings:  4 Ingredients:  1 1/3 pounds skinless Pacific albacore loin cuts or steaks 1 can (10-3/4 ounces) chicken broth, preferably low-sodium or salt-free style 1 cup diced new potatoes 1/4 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 cup each: chopped onions, carrots and celery 1/2 cup frozen corn kernels 1/2 cup low-fat milk 2 tablespoons chopped parsley Instructions:  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

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:  4 Ingredients:  1 1/3 pounds skinless Pacific albacore, cut into large cubes Marinade 1/4 cup lime juice 4 teaspoons vegetable oil 1 teaspoon ground coriander 1 teaspoon grated fresh ginger 1 teaspoon minced garlic 1/8 teaspoon black pepper Dipping Sauce 3 tablespoons peanut butter 3 tablespoons warm water 1 tablespoon lime juice generous pinch of cayenne 3/4 teaspoon sugar 1-1 1/2 teaspoons salt-reduced soy sauce 1-2 1/2 teaspoon grated fresh ginger Instructions:  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

Herb Broiled Pacific Albacore Number of Servings:  4 Ingredients:  1 1/2 lbs Pacific albacore loin cuts, boneless and skinless, 3/4 inch thick 1 Tbsp butter 1 Tbsp vegetable oil 1/2 Tsp dried basil 4 Tsp chopped parsley 1 Tsp Dijon mustard 1/4 Cup lemon juice Salt to taste Pepper to taste 1/2 Tsp lemon peel, coarsely grated Instructions:  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.

Grilled Curried Albacore with Apples Number of Servings:  3 Ingredients:  1 lb. Troll-caught albacore loin, cut into 1-inch thick medallions 1 tablespoon olive oil 3 tablespoons lime juice 1 teaspoon curry 1/2 teaspoon grated ginger 1 tablespoon chopped red onion 1 teaspoon honey 1 medium red delicious apple sliced thinly Instructions:  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

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:  4 Ingredients:  1 1/3 pounds skinless Pacific albacore, cut into 3/4 inch thick loin cuts 2 tablespoons + 2 teaspoons olive oil 6 tablespoons lemon juice 1/8 teaspoon black pepper 1/8 teaspoon salt 1/2 teaspoon oregano, crushed dash of cayenne Sautéed Red Peppers (see below) 2 French rolls, split lengthwise 1/4 cup chopped basil Sautéed Red Peppers 1 red pepper, roasted, peeled and cut into 1/2 inch strips 2 teaspoons olive oil 2 teaspoons minced garlic 1 medium onion, sliced into thin half-rings Instructions:  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

Green and Gold Fettuccine with Salmon and Tuna Number of Servings:  6 Ingredients:  2 Cans (6.5-7.5 oz. each) salmon or tuna, drained 2 Tablespoons olive oil 2 Cloves garlic, minced 1/4 Cup minced fresh parsley 1/2 Teaspoon dried oregano or 2 teaspoons minced fresh Coarsely ground black pepper 8 Ounces plain and or spinach fettuccine, cooked and drained 2 Teaspoons lemon juice Blanched matchstick carrots, asparagus spears or broccoli florets for garnish if desired Grated parmesan cheese 1/2 Teaspoon dried basil or 2 teaspoons minced fresh Instructions:  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.

Tuna Salad Rustico Number of Servings:  4 Ingredients:  1 can (12 oz) or 2 cans (6 oz) or 1 pouch (7 oz.) Bumble Bee Albacore Tuna 1 lb. fresh asparagus 3/4 c. balsamic vinaigrette vegetable oil 1 sweet onion, thinly sliced 4 1-inch thick slices crusty bread extra virgin olive oil 2 c. chopped tomatoes 1/4 c. drained capers (optional) 4 oz. mixed baby field greens Instructions:  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