Frozen portions of wild BC Albacore Tuna loins. Boneless, skinless, sashimi-grade. Caught Aug/Sept 2020 from south-west coast of Vancouver Island.
Thaw at room temperature for 35-45 minutes to enjoy as sashimi.
Here are some of our favourite cooked recipes:
Classic Spicy Grilled
Heat a grill to ripping hot. Roll thawed tuna loin in cajun spice. Oil grill well and grill each side of loin for no more than 30 seconds per side for rare, or longer to desired doneness. Remove and slice loin in thin rounds. Serve with spicy sriracha mayo.
Sous Vide and Chilled
Cook loin for 45 minutes at 104 degrees in a ziploc bag with the air removed, and a splash of olive oil. Remove bag from water bath after time has elapsed and place in ice water for 30 minutes. Once chilled, slice into rounds and serve with pink grapefruit segments and English cucumbers which have been quick pickled. Add fresh chervil and diced avocado. Serve.
