Albacore sashimi with avocado and truffle oil

This is a perfect recipe to show off St. Jude Albacore tuna fillets.

Seared Albacore Tuna with Avocado and Truffle Oil Adapted from a recipe by McCormick & Schmick’s and provided by Greg Henry’s blog.

  • coarse salt, to taste
  • freshly ground black pepper, to taste
  • vegetable oil, as needed
  • 3⁄4 lb St. Jude excellent quality albacore tuna steak, 2-inches thick
  • 1 avocado, peeled, pitted and sliced lengthwise
  • 2 T soy sauce, or to taste
  • 2 t white truffle oil, or to taste
  • julienned basil, as garnish

seared albacore salad

photo by Greg Henry

In a medium-sized bowl prepare an ice water bath. Set it aside. Wash and thoroughly dry the albacore. Rub a pinch of salt and a very generous grind of black pepper on each side.

Heat a cast iron or non-stick skillet over medium-high heat, until very hot. Pour a small amount of oil the skillet. Sear the albacore for about 1 to 1 1/2 minutes per side.

Remove albacore and immediately submerge it in the ice bath for about one minute. Remove the fish and thoroughly dry it. Using a very sharp knife cut the fish diagonally across the grain in slices about 1/3-inch thick.

Arrange the fish and avocado slices alternating on a serving plate. Drizzle with the soy and truffle oil and garnish with basil. Serve immediately.

SERIOUS FUN FOOD Greg Henry Sippity Sup

This entry was posted in Cooking with tuna, St. Jude and tagged , , , , . Bookmark the permalink.

2 Responses to Albacore sashimi with avocado and truffle oil

  1. Tes says:

    I love sashimi and this looks so yummy! So beautiful presentation!
    Thanks for sharing.

  2. What a gorgeous plate!!!! And a beautiful blog. If you want to try another sashimi recipe, take a look at the Salmon Sashimi with Blue Cheese and White Miso Puree It is simply fantastic

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