Wild Albacore Tuna
April 26, 2009 by Kate Heyhoe · Comments Off on Wild Albacore Tuna
Green Star Review 
Two microcannery brands of wild albacore tuna floated across our desks recently: Wild Planet and Wild Pacific Albacore brands have similar names, and both are small but unrelated canneries in the Pacific Northwest.
These days, knowing which fish species to eat can be confusing, even for the most informed good green citizen. Before your inner tuna alarms go off, rest assured these two brands get green stars from NewGreenBasics.com, and here’s why.
- Catch Method: Troll-caught, an environmentally friendly method (unlike longline fishing, whose bycatch-method destroys sea turtles, dolphins and endangered species)
- Sustainability: Albacore from U.S. waters is a Best Choice at Seafood Watch, provided they’re troll- or pole-caught. These populations are healthy and sustainable.
- Health: Low-mercury, high Omega 3 oils, good source of selenium (an antioxidant). These brands select smaller tuna; the smaller the fish the lower the mercury accumulation. They’re higher in Omega 3 oils than major commercial brands.
- Canning Process: Both brands cook their tuna only once, in the can, which retains flavor and texture. (Major commercial canneries cook the fish whole, then strip the meat, pack it in a can, and cook the can yet again, often adding water, broth or vegetable oil; nutrients, firmness, natural oils, and flavor are lost in the process.)
- Why we like them: Tastes like real food. Wild Planet Wild Albacore Tuna consists of hand-cut steaks, sashimi-grade, packed in the tuna’s natural oil with no liquid added (don’t drain the oil!). Wild Pacific Albacore packs theirs in tasty organic olive oil and sea salt.
- AND: Both brands use certified BPA-free cans, a rarity today and an action that helps earn them a New Green Basics Green Star.
Wild Planet tuna is available at Whole Foods, Targets, Ralph’s, Peyton’s, Kroger’s, Earth Fare, Coburg’s, Heinen’s, Wakefern’s, Andronico’s, and many smaller regional chains as well as many upscale specialty and natural stores around the country.
All US troll-caught albacore earn a green rating (best choice) from the Monterey Bay Aquarium’s Seafood Watch Guide.
Troll-Caught Albacore Tuna Recipes
- Grilled Curried Albacore Cakes
- Albacore in Puttanesca Sauce
- Moroccan Tuna Skewers with Zucchini and Oranges
- Thai Style Albacore with Lemongrass and Mushrooms
- Salade Nicoise Sandwiches
Thai Style Albacore
April 26, 2009 by Kate Heyhoe · Comments Off on Thai Style Albacore
with Lemongrass & Mushrooms
Serves 2-3
- 3 tbsp peanut oil
- 1 lb albacore tuna, loin cut into 1-inch chunks
- Salt & pepper to taste
- 1 stalk lemongrass, minced
- 1 small shallot, chopped
- 2 dried chilies (or to taste)
- 2 cloves garlic, chopped
- 2 cups shitake mushrooms, sliced
- 2 cups bok choy, shredded
- 1 tbsp low sodium soy sauce
- 2 tsp nam pla (fish sauce)
- 1/2 tsp palm sugar
- 1 tbsp fresh cilantro, chopped
1. Heat the oil over high heat. Add the tuna and season with salt & pepper. Stir fry the tuna until the chunks are seared on all sides.
Remove to paper towels to drain and set aside.
2. In the same pan (adding oil if necessary) add the lemongrass, shallot and chili peppers. Fry until shallot begins to turn golden.
Add the garlic, shitakes and bok choy. Stir fry 2 minutes. Add the soy sauce, nam pla, palm sugar, cilantro, and the reserved tuna.
Toss together until thoroughly incorporated and hot through.
3. Serve immediately over steamed rice, bean thread noodles or soba noodles.
Recipe courtesy of Chef Eric Jenkins
Troll-Caught Albacore Tuna Recipes
- Grilled Curried Albacore Cakes
- Albacore in Puttanesca Sauce
- Moroccan Tuna Skewers with Zucchini and Oranges
- Thai Style Albacore with Lemongrass and Mushrooms
- Salade Nicoise Sandwiches
Salade Nicoise Sandwiches
April 26, 2009 by Kate Heyhoe · Comments Off on Salade Nicoise Sandwiches
Makes 6 sandwiches
- 3 six-ounce cans of troll-caught albacore, drained
- 2 1-pound soft French or Italian bread loaves
- 3 tablespoons drained capers
- 1/4 cup mayonnaise
- 1-1/2 tablespoons fresh lemon juice
- 6 tablespoons olive paste (olivada) or olive spread
- 2-1/2 ounce packages fresh arugula or watercress
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
1. Combine albacore, capers, mayonnaise and fresh lemon juice in medium bowl, add pepper to taste.
2. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2- inch-thick crusts.
3. Spread olive paste on inside of each bread piece, then line with a generous amount of arugula or watercress.
4. Spread on 1/2 cup of the albacore mixture, top with the sliced tomatoes and onions, and replace the top pieces of bread.
Troll-Caught Albacore Tuna Recipes
- Grilled Curried Albacore Cakes
- Albacore in Puttanesca Sauce
- Moroccan Tuna Skewers with Zucchini and Oranges
- Thai Style Albacore with Lemongrass and Mushrooms
- Salade Nicoise Sandwiches
Moroccan Tuna Skewers
April 26, 2009 by Kate Heyhoe · Comments Off on Moroccan Tuna Skewers
with Zucchini & Oranges
Serves 6
- 1-1/2 lbs fresh tuna, cut into one inch cubes 2 cloves garlic, minced 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cayenne
- 1/4 cup chopped cilantro 1/4 cup chopped Italian parsley 3 tbsp olive oil
- 1/4 cup fresh lemon juice Salt & Pepper to taste Zest of 1 lemon
- 4 oranges, cut into small wedges 3 zucchini, sliced 1/4 inch thick
1. Mix together the cumin, paprika, turmeric, cayenne, garlic, cilantro, parsley, lemon juice, olive oil, salt & pepper and lemon zest.
2. Pour over the tuna cubes and marinate, preferably at least 2 hours, but no more than 6.
3. Divide the tuna onto the wooden skewers—that have been soaked in water—mixing with the zucchini and orange wedges.
4. Grill the skewers over medium high heat for 6-8 minutes, turning occasionally and brushing with the leftover marinade.
5. Serve hot or cold
Recipe courtesy of Chef Eric Jenkins
Troll-Caught Albacore Tuna Recipes
- Grilled Curried Albacore Cakes
- Albacore in Puttanesca Sauce
- Moroccan Tuna Skewers with Zucchini and Oranges
- Thai Style Albacore with Lemongrass and Mushrooms
- Salade Nicoise Sandwiches
Grilled Curried Albacore Cakes
April 26, 2009 by Kate Heyhoe · Comments Off on Grilled Curried Albacore Cakes
Serves 2
- 1 lb albacore chopped into fine pieces
- 2 large eggs
- 4 stalks green onion, chopped
- 1 tbsp fresh Italian parsley, chopped
- 1/3 cup parmesan cheese
- 1 heaping tbsp Dijon mustard
- 2 tbsp curry powder
- Salt & pepper to taste
- 1-3 cups Panko bread crumbs
- 1/3 cup olive oil for cooking
1. Patties—Add albacore, 1 egg, green onion, bacon, parsley, parmesan cheese, Dijon, curry powder, salt & pepper and just enough Panko bread crumbs to bring the mixture together enough to form patties. Refrigerate for at least an hour, and then form patties.
2. Grill albacore cakes in pan or on grill with olive oil for about 4-5 minutes each side or until golden brown and hot through. Place sauce on a plate and top with tuna cakes.
Recipe courtesy of Chef Eric Jenkins
Troll-Caught Albacore Tuna Recipes
- Grilled Curried Albacore Cakes
- Albacore in Puttanesca Sauce
- Moroccan Tuna Skewers with Zucchini and Oranges
- Thai Style Albacore with Lemongrass and Mushrooms
- Salade Nicoise Sandwiches
Albacore in Puttanesca Sauce
April 26, 2009 by Kate Heyhoe · Comments Off on Albacore in Puttanesca Sauce
- 2 lbs albacore medallions
- 3 garlic cloves
- 2 tbsp olive oil
- 1 2-oz can anchovy filets
- 2 tbsp capers
- 1/2 cup black or green olives
- 2 cups crushed tomatoes salt & pepper to taste
1. Sprinkle both sides of the medallions with salt & pepper, place them in a bowl and set aside.
Peel the garlic and set aside.
2. Place the contents of the anchovy can in a large skillet on medium heat and add 2 tbsp. water. With a wooden spoon, break the anchovy filets into quarters, cooking for 1 or 2 minutes until they shrivel into small pieces.
3. Add the olive oil and the garlic; cook for 1 minute. Add the capers and olives; cook for 2 minutes, stirring frequently. Add the tomatoes. Cook for 20 minutes on medium heat, stirring frequently. Add 1/2 to 1 cup water as necessary as the sauce thickens.
4. Add the albacore medallions and cook 3 to 4 minutes on each side, till just cooked &when the fish is opaque and no longer translucent.
5. Serve as a sauce with your favorite pasta.
