PACIFIC NORTHWEST
SEAFOOD
TUNA RECIPES
WILD, SUSTAINABLE, HEALTHY, DELICIOUS
TUNA
Thunnus alalunga
TUNA POKE
CURED ALBACORE BITES
Albacore Poke
INGREDIENTS
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1 lb Albacore center loin
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¼ cup Sambal
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2 tablespoons Tamari
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2 tablespoons Sesame oil
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1 bunch green onion, sliced thin
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1 tablespoon black sesame seeds
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1 pack wonton wrappers
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1 tablespoon black sesame seeds
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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
INGREDIENTS
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1 lb sashimi-grade albacore tuna loin, skin removed, trimmed
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¼ cup soy sauce (light or Japanese style)
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1 tbsp rice vinegar
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1 tbsp toasted sesame oil
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½ tsp brown sugar or mirin (balances salt)
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½ tsp fresh ginger, grated
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1 small garlic clove, finely minced
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½ red chile (Fresno or serrano), thinly sliced
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½ tsp lime zest + 1 tsp fresh lime juice
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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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Slice tuna into ¼-inch slabs or cubes (chef’s choice depending on plating).
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Combine soy, vinegar, sesame oil, sugar, ginger, garlic, chile, and lime in a bowl.
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Add tuna; toss gently to coat.
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Cover and refrigerate 10–12 minutes — just long enough for the surface to firm and absorb flavor.
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Prepare Lettuce Cups
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Select small, even leaves; rinse and chill until crisp.
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Pat dry right before plating.
Assemble
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Lay out lettuce cups on a chilled tray.
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Place a small spoonful of cured tuna in each cup.
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Garnish with scallion, sesame seeds, and micro cilantro.
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Optionally drizzle a few drops of the marinade or chili oil for gloss.
Recipe by Gregory Smith