15 ways with West coast albacore tuna
Inventive ways to enjoy this sustainable variety of tuna
These kebabs are a good way to use tuna loin, especially any odd-shaped pieces left over from making another recipe. Cooking cucumber may seem unusual, but heat brings out its sweetness.
Tuna bellies, or toro, are prized in sushi bars for their velvety texture. That said, you can also use tuna loin in this recipe; it will simply be a little lean. Make sure that your knife is very sharp—it’s the key
to slicing through the soft fish easily without tearing it.
This gently spiced, rich tuna is terrific in sandwiches (we like it on brioche toasts, with cilantro and thinly sliced daikon radish, avocado, and cucumber). Or try it with soba noodles and in salads.
A whole meaty tuna loin can be roasted the same way as a hunk of beef. If your loins are small—3/4 lb. or less each—you can tie them together to create a plumper-looking roast: With the widest sides together, tie at 2-in. intervals with kitchen twine. Take the tuna out of the oven when it’s still very rare—albacore keeps on cooking after it’s pulled off the heat, and if it’s overcooked, it’s dry.
Recipe: Tuna Roast with Ratatouille
Serve with plenty of rice to soak up the spicy, tangy, creamy gravy.
Recipe: Tuna Coconut Curry
Recipe: Seared Tuna with Japanese Salsa
Recipe: Grilled Albacore Citrus Salad
Recipe: Garden Tuna Salad
Tailgate tip: Go ahead and make these ahead of time because they pack perfectly.
Recipe: California Nicoise Sandwich
Recipe: Seared Tuna with Papaya Salsa
Recipe: Tuna with Tomato-Caper Sauce
Recipe: Ojai Tapenade
Recipe: Niçoise on a Roll
Recipe: Tuna Tortas with Pico de Gallo