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Albacore Tuna Loin



Aug 14th, 2014


This Wild Caught Albacore Tuna Loin is moderate in flavor with a mild, rich taste. This week’s FRESH Albacore is straight from the Carolinas and the Delmarva Peninsula. It’s firm and steak-y in texture and has more Omega 3’s than any other Tuna variety. This is great for the grill and comparable to other Tunas and Swordfish.

Below is a wonderful recipe that takes about 25 minutes to make and is full of fresh flavors and healthy choices.


Easy Grilled Tuna

Ingredients (Prep Time 5 Minutes, Cook Time 5 Minutes)
1 Tbs lemon juice
1 Tbs vegetable oil
1 Tbs OLD BAY® Blackened Seasoning
1 lb tuna steaks

In small bowl, mix oil, lemon juice and OLD BAY. Place tuna steaks in large resealable plastic bag and add marinade. Turn to coat well.
Marinate in fridge 20 minutes (longer for extra flavor).
Transfer fish to grill and discard leftover marinade. Broil or grill over medium heat 5 to 6 minutes per side or until desired doneness. (Tuna is more moist when its center is still rosy-pink after cooking.




Black and White Encrusted Tuna with Kelchner’s Spicy Sriracha Sauce

Ingredients (Prep Time 15 Minutes, Cook Time 15 Minutes)
1/4 cup sesame oil
1 Tbs soy sauce
1/4 tsp McCormick® Gourmet Collection Garlic Powder
1/4 tsp McCormick® Gourmet Collection Ginger, Ground
1 1/4 lbs tuna steaks
3 Tbs McCormick® Gourmet Collection Sesame Seed, Black
3 Tbs McCormick® Gourmet Collection Sesame Seed
1 Tbs McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 tsp kosher salt
1/4 cup Kelchner’s Spicy Sriracha Sauce


Mix sesame oil, soy sauce, garlic powder and ginger in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes.
Mix sesame seeds, black pepper and salt on large plate. Remove tuna from marinade. Discard any remaining marinade. Coat tuna steaks on both sides with sesame seed mixture, pressing firmly so the mixture adheres to the tuna.
Heat large nonstick skillet on medium heat. Add tuna; cook 4 minutes on each side or until desired doneness. Slice tuna and serve with Kelchner’s Spicy Sriracha Sauce.



Olive Oil Poached Albacore with Charred Tomato & Olive Relish


Four 6-8 oz Albacore Tuna steaks
2 cups of olive oil
4 each sprigs of fresh rosemary
4 each garlic cloves
2 each bay leaf
pinch of flaked red pepper

Tomato & Olive Relish

2 pints grape or cherry tomatoes
1 cup Kalamata olives, chopped
1/4 cup olive oil
1 each lemon, juice & zest
1/4 tsp flaked red pepper
salt & pepper


Slowly heat olive oil in a large, deep pan and add rosemary, garlic, bay leaf and red pepper flakes. Gently add tuna steaks in slow, simmering oil and cook for 2-3 minutes on each side. Remove from pan, place on a flat plate or cutting board and allow to rest 8-10 minutes.

Heat a skillet or saute pan on high heat until very hot and add tomatoes. Cook for about 10 minutes, turning occasionally until charred on all sides. Add tomato to a mixing bowl and combine with olives, olive oil, lemon juice & zest, flaked red pepper and salt & pepper.

Plate tuna steaks and top with relish. Garnish with lemon slices.

Serves 4

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