Ahhhh yes! The first Albacore of my season fell victim to my fillet knife last weekend and this is how I chose to serve it:
Albacore Sashimi – I choose to slice this very thin so the delicate meat melts in your mouth. Nothing new here, just some Tamari sauce and wasabi to round it out.
Spicy Albacore Hand roll – I used the lower loin and belly meat to add extra richness to this roll. Simply mix the tuna with Sriracha Sauce, a touch of mayonnaise, finely diced scallions. To assemble, start with a sheet of Nori, next down is some sushi rice then top with the albacore mixture then roll it into the shape of an ice cream cone.
Albacore Poke’ with Won Ton Chips – Dice the albacore into cubes and place into a non-reactive bowl. Add sesame seed oil, chopped Nori, scallions and Hawaiian Pink Sea Salt. Place the mixture in the fridge and let the flavors blend for at least an hour. To make the chips, simply cut Won Ton wrappers to desired shape, lay on a cookie sheet and brush with olive oil. Bake at 425 for 5-7 minutes or until golden brown.
To round this dish off properly, be sure to enjoy a chilled shot of Sake One’s Momo Kawa Sake which is brewed in Forest Grove, Oregon.