Here is a recipe that comes to us from the Halvorsens, a fishing family representing 3 generations on the F/V Hans Halvor. Husband and wife Mark and Cory Halvorsen are the current operators, and here is what a typical day of fishing for albacore with hand and lines is like.
Fatty, oily, line-caught Pacific albacore is easy to cook and leaves a velvety feel in the mouth. Albacore is an extraordinary fish to work with and is sustainably caught with hook and line by our fisherman cooperative members, families like the Halvorsens.
Here’s the Albacore Tuna with Mango Salsa Recipe:
Use two 8-ounce portions of albacore medallions that come in vacuum-sealed packs.
(measurements are per steak)
¼ cup chopped mangos
¼ cup halved red grapes
¼ cup chopped dates
Squeeze a lime onto the salsa, stir gently and leave at room temperature while preparing the steaks.
¼ cup agave nectar
¼ cup white wine vinegar
¼ cup tamari
1 teaspoon sesame oil seeds
Mix 2 tablespoons each, black & white sesame seeds. Hold dry in a shallow bowl for preparation of the albacore steaks.
Coat your cold albacore steaks in the sauce, then move them to the seed bowl to coat fully with the black & white sesame seeds.
Heat your pan to medium high; add small amount of olive oil to coat the pan. Olive oil should not smoke, but be hot enough to sizzle drops of water. When it passes this test, it’s ready for the steaks.
Put your medallions into the pan. Hold 3 minutes or less per side. Albacore medallions are best when the sides are white and the core is warmed but still pink. If your guests prefer their albacore cooked beyond rare, linger longer in the pan.