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CAMARÓN

SILVESTRE, SOSTENIBLE, SANO, DELICIOSO

CAMARÓN ROSADO DE OREGÓN

Thunnus alalunga

TUNA POKE

CURED ALBACORE BITES

ALBACORE TUNA RUEBEN

TUNA STEAK AU POIVRE

TUNA POKE BITES

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Tuna Recipe
Albacore Poke

Albacore Poke

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INGREDIENTS

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  • 1 lb Albacore center loin

  • ¼ cup Sambal

  • 2 tablespoons Tamari

  • 2 tablespoons Sesame oil

  • 1 bunch green onion, sliced thin

  • 1 tablespoon black sesame seeds

  • 1 pack wonton wrappers

  • 1 tablespoon black sesame seeds

  • Crunchy sea salt

 

*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.

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PREPARATION

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Step 1

Cut the albacore into quarter-inch chunks, removing any silver skin.

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Step 2

Combine all the other marinade ingredients, pour over the fish, stir to coat, and refrigerate for 20 minutes. 

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Step 3

Open the wonton wrappers and deep-fry them individually in 325°F (approximately 163°C) hot oil until crispy. Place the fried wontons on a paper towel to blot excess oil, then sprinkle with a little salt and sesame seeds.

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Step 4

When ready to serve, spoon a portion of the marinated fish onto each crispy wonton wrapper. Enjoy! ​​​

Recipe by Gregory Smith

Cured Albacore Bites

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INGREDIENTS

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  • 1 lb sashimi-grade albacore tuna loin, skin removed, trimmed

  • ¼ cup soy sauce (light or Japanese style)

  • 1 tbsp rice vinegar

  • 1 tbsp toasted sesame oil

  • ½ tsp brown sugar or mirin (balances salt)

  • ½ tsp fresh ginger, grated

  • 1 small garlic clove, finely minced

  • ½ red chile (Fresno or serrano), thinly sliced

  • ½ tsp lime zest + 1 tsp fresh lime juice

  • Optional: a few drops fish sauce for umami depth

 

*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.

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PREPARATION

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Cure the Tuna

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  1. Slice tuna into ¼-inch slabs or cubes (chef’s choice depending on plating).
     

  2. Combine soy, vinegar, sesame oil, sugar, ginger, garlic, chile, and lime in a bowl.
     

  3. Add tuna; toss gently to coat.
     

  4. Cover and refrigerate 10–12 minutes — just long enough for the surface to firm and absorb flavor.
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Prepare Lettuce Cups

  1. Select small, even leaves; rinse and chill until crisp.
     

  2. Pat dry right before plating.
     

Assemble

  1. Lay out lettuce cups on a chilled tray.
     

  2. Place a small spoonful of cured tuna in each cup.
     

  3. Garnish with scallion, sesame seeds, and micro cilantro.
     

  4. Optionally drizzle a few drops of the marinade or chili oil for gloss.

Recipe by Gregory Smith

Cured Albacore Bites

Albacore Tuna Reuben

YIELD Serves ~20–24 bites | TIME Prep: 20 minutes | Cook: 10 minutes | Total: 30 minutes 

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INGREDIENTS

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  • 1–1.5 pound (450–680 g) albacore tuna, sushi-grade, skinless​

  • 1 pinch (1 g) salt​

  • 1 cup (150 g) finely chopped sauerkraut, well drained​

  • 1/2 cup (50 g) Swiss cheese, finely shredded or thinly sliced

  • 1/3 cup (80 ml) Russian dressing (or thousand island style)​

  • 1–2 tablespoon (15–30 ml) butter, melted​

  • 1 loaf rye bread, crust removed, cut into small rounds or squares*

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Russian Dressing

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  • 1/3 cup (80 ml) mayonnaise​

  • 1/3 cup (80 ml) mayonnaise​​

  • 1 tablespoon (15 ml) ketchup​

  • 1 teaspoon (5 ml) Dijon mustard​

  • 1 teaspoon (5 g) pickle relish​

  • 1 dash (1 ml) vinegar or lemon juice​

  • 1 pinch (1 g) salt & pepper

 

*Look for fresh rye bread in the bakery section of your grocery store.

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PREPARATION

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Step 1

​Prepare the Russian dressing by whisking together the mayonnaise, ketchup, mustard, relish, vinegar (or lemon juice), salt, and pepper in a small bowl until smooth. Set aside.

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Step 2

Season the albacore tuna lightly with salt. In a pan over medium-high heat, quickly sear the tuna on all sides (about 1 minute per side) to keep the center rare, then slice into small, bite-sized portions.

 

Step 3

Add tuna; toss gently to coat.
 

Step 4

Top each toasted bread piece with a slice of seared tuna, a small spoonful of sauerkraut, and a piece of Swiss cheese. Place under the broiler for 1–2 minutes until the cheese is melted. Finish with a dollop of the prepared Russian dressing before serving.

Recipe by Gregory Smith

Albacore Tuna Reuben

Albacore Tuna Steak Au Poivre

YIELD Serves 8 bites | TIME Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes 

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INGREDIENTS

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  • 1 pound (450 g) West Coast albacore tuna steak​

  • 2 tablespoon (12 g) mixed peppercorns (black, green, pink), coarsely crushed​​​

  • 1 teaspoon (5 g) Kosher salt

  • 1 tablespoon (15 ml) neutral oil (grapeseed or canola)​​

  • 1 tablespoon (14 g) unsalted butter​​

  • 1 small shallot, finely minced​

  • ¼ cup (60 ml) brandy*​

  • ½ cup (120 ml) heavy cream​

  • 1 teaspoon (5 ml) Dijon mustard​

  • 1 pinch (1 g) salt to taste​

  • 1 tablespoon (4 g) fresh chives, finely cut​

  • 1 pinch (1 g) optional: flaky salt

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*Look for brandy in the liquor section of your grocery store or at a liquor store.

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PREPARATION

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Step 1

​Pat the tuna steak dry. Season generously with Kosher salt. Press the crushed peppercorns firmly onto both sides of the steak.

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Step 2
Heat the oil in a large skillet over medium-high heat. Add the tuna and sear for 1–2 minutes per side for medium-rare (or longer to desired doneness). Remove the tuna from the skillet and set aside to rest.
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Step 3
Lower the heat to medium and add the butter to the same skillet. Add the minced shallot and sauté until softened, about 2 minutes.
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Step 4
Remove the skillet from the heat, add the brandy, and carefully return to the heat to flamber or simply reduce by half, scraping up any browned bits. Add the heavy cream, Dijon mustard, and salt to taste. Simmer for 1–2 minutes until slightly thickened.
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Step 5
Slice the rested tuna against the grain into 8 bite-sized portions. Arrange on a platter. Spoon the brandy cream sauce over the tuna bites and garnish with fresh chives and flaky salt.

Recipe by Gregory Smith

Tuna Steak Au Poivre

Albacore Tuna Poke Bites

YIELD Serves 8 (16–20 bites) | TIME Prep: 20 minutes | Cook: 0 minutes | Total: 20 minutes 

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INGREDIENTS

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  • 1 pound (450 g) sushi-grade West Coast albacore tuna, small dice

  • 2 tablespoon (30 ml) soy sauce or tamari

  • 1 tablespoon (15 ml) sesame oil

  • 2 teaspoon (10 ml) rice vinegar

  • 1 teaspoon (2 g) grated fresh ginger

  • 1 teaspoon (3 g) garlic, minced very fine

  • 1–2 teaspoon (5–10 g) chili crisp or chili flakes (optional)

  • 2 tablespoon (8 g) green onions, thinly sliced

  • 2 (600 g) English cucumbers, sliced into ½-inch rounds

  • 1 pinch (1 g) salt

  • 1 teaspoon (3 g) toasted sesame seeds

  • 1 tablespoon (2 g) microgreens or cilantro

  • 4 (40 g) radishes, thinly sliced (optional)

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Ensure you are using sushi-grade tuna for this raw application; check with your local fishmonger.

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PREPARATION

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Step 1

​In a medium glass bowl, whisk together the soy sauce (or tamari), sesame oil, rice vinegar, grated ginger, minced garlic, and chili crisp (if using).
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Step 2
Gently fold the diced albacore tuna and green onions into the dressing until evenly coated. Cover and refrigerate for 10–15 minutes to allow the flavors to meld.
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Step 3
While the tuna marinates, arrange the cucumber rounds on a serving platter. Lightly sprinkle each round with a tiny pinch of salt to enhance the flavor.
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Step 4
Spoon a generous portion of the tuna poke onto each cucumber slice.
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Step 5
Garnish each bite with toasted sesame seeds, a sprig of microgreens or cilantro, and a thin slice of radish if desired. Serve immediately while chilled.

Recipe by Gregory Smith

Tuna Poke Bites
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