Scrumptious Seafood: Smoked Albacore Tuna with a dry cured scallop & crab “XO” relish

This past Saturday, the Cannery was abuzz with cooking demonstrations and delicious food during our Best Catch Sustainable Seafood Festival.


Chef Robert Uy, Executive Chef at The Westin Wall Centre, Vancouver Airport Hotel prepared local albacore tuna using the tantalizing recipe below.

Smoked Albacore Tuna with a dry cured scallop & crab “XO” relish


  • 1 x 1 ½ lb. albacore tuna loin
  • 2 tblsp. grape seed oil
  • Salt/pepper to taste
  • 8 oz. smoking wood chips

Scallop & Crab Relish:

  • 1 lb. 10/20 scallop
  • ½ lb. rock or dungeness crab meat
  • 8 cloves minced garlic
  • 4 shallots minced
  • 4 red Thai bird chili
  • 4 tblsp. fish sauce
  • ½ c. white wine


  • Season the tuna.
  • Heat a cast iron pan or heavy bottom stainless steel on high heat.
  • Add oil, place tuna in pan, sear on all sides for 2 to 3 seconds.
  • Remove and set aside to cool.
  • Place wet wood chips in a aluminum foil, make a pouch, poke several holes to allow smoke to be released.
  • Place pouch in a hot wok with a pan of ice above it, this will allow the smoke to permeate.
  • Turn off the heat and smoke for 30-45 min.


  • Toss the scallop and fish sauce together in a non-reactive bowl.
  • Place on a parchment lined sheet pan.
  • Roast in a 400F oven for 15-20 minutes or until scallops are dry and have browned.
  • Place crab meat in the same oven for 5 minutes.
  • Separate scallops into strands.
  • In a stainless steel pan, sauté the garlic, shallots and chili for 5 minutes.
  • Add shredded scallops and crab, cook for 2 minutes, deglaze with wine, cook for 1 minute. Reserve until needed.

Slice tuna and top with relish.

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