Grilled Tuna with Peach Salsa

Ingredients: 

• 1 large Albacore Tuna Loin

• 2 Tbsp Olive Oil

• 1 Peach - canned or fresh - peeled & diced

• 1/4 large Red Onion - diced

• ½ bunch Parsley – finely chopped

• ½ Tsp Salt

• 1 Chili Pepper - diced very fine (optional)

Directions:

1. Place frozen, vacuum packed Tuna Loin in a cold-water bath to thaw.

2. While Tuna is thawing, mix together all other ingredients in a small bowl and set this salsa aside in the refrigerator.

3. Once Tuna is no longer frozen, slice into large medallions, about 2 ½" thick.

4. Heat your grill to maximum - searing heat is best for Tuna.

5. Rub a little olive oil onto the outside of the Tuna Loin so that it doesn't stick.

6. Place Tuna rounds onto the grill and let cook for about 40 seconds.

7. Turn the Tuna over with tongs and cook a further 60-90 seconds.

8. Serve right away with the peach salsa on top.

Soy Miso Tuna Sashimi

Prep Time: 10 minutes/ Serving Size:  4 appetizer servings or 2 entrees

Ingredients:

• 2 tablespoons olive oil

• ½ lemon, juiced and strained

• 1 teaspoon white miso

• 2 tablespoons soy sauce

• ½ teaspoon wasabi paste

• 12 ounces sashimi grade tuna thinly sliced

Directions:

1. In a small bowl, whisk the olive oil, lemon juice, miso, soy sauce, and wasabi.

2. Place the Tuna in a high-sided baking dish. Pour the oil mixture over the Tuna and let sit at room temperature for 10 to 15 minutes.

3. Serve as an appetizer or on a salad.

Sashimi Albacore Tuna Tataki

Ingredients: 

• 1 Sashimi Grade Albacore Tuna Loin

• 2 Tbsp Sesame Oil

• ½ Head Cabbage - shredded

• 2 Carrots - julienned

• 1 bunch Green Onion - thinly sliced

• 2 tsp Yuzu Juice

• 1 Tbsp Rice Wine Vinegar

• 1 Tbsp Soy Sauce

• 1 tsp fresh Garlic - minced

• 1 tsp fresh Lemon Juice

• 2 tsp Sesame Oil

• ½ tsp Cracked Black Pepper

Directions:

1. Heat skillet to high heat, then sear each side of the refreshed Tuna Loin for 20 seconds.

2. Remove Tuna from heat and wrap in plastic. Place in refrigerator until fully chilled.

3. While Tuna chills, prepare the sauce by whisking together yuzu juice, rice wine vinegar, soy sauce, garlic, lemon juice and sesame oil. Set aside a small amount for later.

4. Toss together in a large bowl cabbage, carrots, and green onions. Coat in the yuzu sauce, and place in small portions on plates.

5. Slice the Tuna into 1/4inch thick slices and arrange on top of the salad mixture.

6. Drizzle the sauce that you set aside on top of the Tuna slices, and enjoy!

Royce’s BBQ Albacore Tuna

Ingredients:

• 1 Sashimi grade Albacore Tuna Loin

• ½ cup Soy Sauce

• 2 Tbsp Brown Sugar

• 1 bunch Green Onions – chopped

• 3 Tbsp Orange Rind

• 1 Tbsp fresh Ginger – minced

• 2 Tbsp fresh Garlic – minced

• 2 Tbsp Lime Juice

• 1-2 Tbsp Sriracha Sauce – to taste (optional)

• Dash of Sesame Seeds

Directions:

1. Mix together all of the ingredients except for the Tuna Loin.

2. Partially thaw Tuna Loin (leave frozen in the center).

3. Cut into 1 ½ inch thick medallions

4. Marinate Tuna in the sauce for about one hour in a freezer bag in your fridge.

5. Bring BBQ to a medium/high heat.

6. Sear tuna lightly on the outside or to about ½ inch into the tuna, turn over and repeat on the other side (leaving tuna raw in the middle)

Albacore Tuna Ceviche with Sesame and Mint

Ingredients:

• 1 lb. Albacore Tuna, Sashimi grade, chopped into bite size pieces

• 4 Scallions, chopped

• 2 Tbsp Fresh Mint Leaves, chopped

• 2 Tbsp Coconut Amino (Tamari as an alternative)

• 2 Tsp Sesame Seeds

• 1 Tsp Sesame Oil

• ¼ Tsp Fish Sauce

• ½ cup Fresh Lime Juice

Directions:

The actual making of the Tuna Ceviche is super simple. You just cut your fish into bite size pieces and toss with all the other ingredients. But, a word of warning: the fresh lime juice will “cook” the fish because of its acid. This means that it will slowly turn white and opaque just like it does when you cook Albacore. So if you want to keep the beautiful pinkish translucent Albacore colour to your dish, you want to add the lime juice just before serving. Another alternative would be to omit the lime juice from the marinade and to serve it with lime wedges so that people can lime-up their own plates as they see fit. Whatever colour your Albacore Tuna Ceviche, it will still be delicious, promise.

Mix it all together! Make sure you are gentle when mixing, as the tuna is very delicate and can get mushed easily.

Garam Masala Panko Crusted Albacore Tuna

Ingredients:

• 1 Sashimi Grade Albacore Tuna Loin

• 1 cup Flour

• 1 cup Coconut Milk

• 1 Lemon wedge (1/8 of a lemon) - juiced

• 3 cup Panko Crumbs

• 4 Tbsp Garam Masala

• Fleur de Sel

• Black Pepper

Directions:

 Handle the fish very gently as it can easily break apart.

1. Gently cut the Tuna in half-length wise (so it fits in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly.

2. Whisk coconut milk and lemon juice together in a bowl.

3. Mix panko crumbs and Garam Masala together in another bowl.

4. Put flour into a third bowl.

5. Season Tuna with fleur de sel and pepper

6. Dredge in the flour.

7. Dip into the coconut mixture.

8. Finely coat the Tuna with panko. Heat oil in a pan over medium-high heat.

9. Sear each side of the Tuna until the panko turns golden brown on all sides.

10. Place Tuna onto a paper towel and pat away excess oil.

11. Let it set for a few minutes. Enjoy!