Scrumptious Seafood: Seared Albacore Tuna

Fish in the hold, 1997
Gulf of Georgia Cannery Photo Collection G2009.023.001f

If you are looking for ocean-friendly tuna, look for Canadian or US Pacific troll or pole caught albacore. Unlike its cousin, bluefin tuna, which is red-listed by SeaChoice, Pacific albacore is ranked “best choice.” 

Albacore tuna is delicious and versatile; it can be prepared in a variety of ways including barbecued, seared, or raw. Wild albacore tuna is delicate, which makes it easy to overcook, so many recipes put an emphasis on very short cooking times.

Seared Albacore Tuna


  • 1 Albacore tuna loin, cut in two
  • 2 T canola oil
  • 3 T soy sauce
  • 2 T Dijon mustard
  • ½ cup white wine
  • 2 T unsalted butter
  • 1 T chili oil optional
  • White pepper to taste


Sprinkle loins with soy sauce. Add white pepper. Baste with canola oil. Olive oil may burn so canola oil is better for this recipe. Sear the outside of the tuna on all sides in a very hot frying pan. Set aside. Add the white wine to the drippings and reduce slightly. Add Dijon mustard and reduce until the sauce thickens. Add the butter, reduce heat and melt into the sauce. Drizzle the sauce onto a platter or individual plates, and add sliced seared tuna on top. Dot plates with chili oil if desired.

Learn more about eating sustainably and making ocean-friendly choices by visiting the Cannery’s new temporary exhibit Seafood for Thought.

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