Coat and fry as you would the white fish in olive oil. Serve with
lemon and tartar sauce. Paired with Going Coastal Sparkling Wine.
There are many methods for BBQ - from marinades to cedar planks to
rubs that are excellent on charcoal, gas, and pellet grills. I use a
Traeger pellet grill, and Tom Douglas’ Salmon Rub with Love. Start
fish side down, and then flip over. When finished, you should be able
to slide your spatula between the skin and the fish, leaving the skin
on the grill to be discarded.
The cedar plank is great too, but just be sure to soak the plank in
water for several hours, and stand by to put out a fire. Enjoy
this fish with Pinot Noirvana.
I like to cut the filets into strips first. I prefer 1 part of
kosher salt to 3 parts of brown sugar, and will mix these together
in a bowl. As the salmon probably has the skin on it, there is
no need to put some in the bottom of the pan. I completely cover
the fish with the salt/sugar mix for 2 hours; perhaps and extra
15 minutes if you have a large fish. Then rinse completely, and
add some brown sugar to the fish, and let it sit overnight with
just the sugar on it in a pan or even gallon zip lock bags. When
it’s smoke time, pat the fish dry. I like to sprinkle Cajun
and lemon-pepper on it at this point. If you like garlic, chop
some very finely and add a dab to the fish. Into the smoker it
I find that salmon needs more time in the smoker that tuna. My
last batch was in a cold smoke for an excess of 12 hours. It was
a large fish, but came out great. Again, personal taste, wood
for smoking, the smoker itself and the outdoor temperature are
all factors. Play with it and enjoy!!!
Grilled and Chilled Salmon
Mix 1 package Good Seasons Italian salad dressing dry mix with 2 T
olive oil and 2 T lemon juice. Drizzle on salmon, covering completely.
Grill on barbeque until just not quite done, and then transfer to cookie
sheet, and place in refrigerator. Serve chilled! It is fabulous!
This is Kevin’s favorite fish... It lends itself splendidly to
the barbeque as well as a hot frying pan. All tunas are WAY better when
served medium to medium rare. Albacore does make great sushi and sashimi
too. Brandon, his son-in-law, likes his REALLY rare.
Marinate either the loins, or steaks (about 1.5” thick). A great
basic marinade is equal parts of soy sauce and olive oil. A sesame salad
dressing made by “Feast from the East” really makes the
marinade nice when an equal part is added to the basic marinade. Other
variations include substituting Yoshida Teriyaki for Soy Sauce, or add
Jamaican jerk or curry. And, if you’re a garlic fan, add some
crushed garlic to the marinade.
Marinate tuna for an hour or so, and then to the grill. DO NOT OVERCOOK
– only about 6-8 minutes per side, but this time is approximate,
and depends on the temperature of YOUR grill! Serve with Kevin’s
favorite – Charterboat Chick’s!
Coat a loin (or steaks) with olive oil, or canola for no smoke, and
then coat generously with spices that you like, or one of the several
rubs that are made for tuna. In a very hot pan, sear for a short time
on all sides. Once again, DO NOT OVERCOOK. Serve immediately with one
of the sauces below and Wesport Wine’s Bordello Blonde. As they
say at the winery – this wine “goes with anything or anybody”.
Or for a change, pair a chilled red – Night Watch!
Bacon wrapped tuna mignons are excellent - this is Karyl’s favorite.
Cut tuna loins into 1” – 1 ½”steaks,
marinate, wrap with bacon, holding it on with toothpicks, and
then onto the BBQ. (I use thin sliced bacon and cook it halfway
before wrapping the steaks).
When done, the bacon should be thoroughly cooked, but the tuna
“nice and pink”. This is a great “having company
over” dinner for sure! Watch out for the toothpicks. Try
this with Westport Winery’s best seller – Duckleberry
Deep fried albacore using the same beer-batter as for the white fish
is awesome, and definitely worth a try. The batter prevents the
tuna from drying out. Most say it tastes “just like chicken”
- we prefer to think of chicken as “Tuna of the Land.”
Tastes great with Olympia’s Fish Tale Ale!
My new favorite seared albacore-sashimi!!!
I cut the loan in half, pat it dry, and then coat it thoroughly
with Tony Chachere’s Cajun/Creole seasoning. I mean really
Then, heat a pan with sesame oil to the searing point. Add the
fish, and sear for 30 seconds to a minute each side (there are
3 sides to the loin). Remove from heat, and then chill the fish.
When cool, slice as thinly as you can—a real challenge—and
then serve on a plate with wasabi-soy on the side. It is AWESOME.
The texture is more tender than ahi, but the flavor may be superior.
Cut a loin lengthwise into planks. I usually get three planks
out of a large loin. Then, mix equal parts of kosher salt and
brown sugar in a bowl. Put some of the salt/sugar mix down, law
the tuna on it, and then add more to completely cover. Let it
sit for 20 minutes—I’m not kidding!! 25 might make
it too salty! Rinse completely, pat dry, and put in smoker. I
sometimes might shake a dab of Cajun seasoning on it. The smoke
time is the variable. It depends on your smoker, the outside temperature,
the type of wood, and your taste. I usually cold smoke it for
6-8 hours. Delicious!!
Favorite Sauces to Serve with Tuna
· Sweet Thai Chili Sauce
· Wasabi and Soy sauce mixed together
· Trader Joe’s Wasabi-Sesame Drizzle (Oh My!)
· Tartar sauce on the deep fried.
And then of course the standard canned tuna* for salads and sandwiches.
Try drizzling balsamic vinegar over the tuna mixed with mayo or salad
dressing (Trader Joe’s wasabi mayo is great here if you have a
need for HEAT) and add pickles, lettuce, tomatoes…………..
You get the idea; the sky is the limit, especially on toasted sourdough
*Home canned tuna – we dry pack with ¼ t salt (can add
garlic clove) for 10 oz. jar. Pressure cook at 15 pounds for 80 minutes.
One pound whole tuna equals one jar of canned tuna.
If anyone has a great fish recipe that they would like to share –
e-mail it to email@example.com and we will add to the site after
some taste testing ourselves.