🌡 Cook to 145°F (63°C). The FDA figure for finfish, and where this recipe lands cooking five minutes a side. Sear rare only if the fish was commercially frozen or frozen at −4°F for 7 days; otherwise cook to 145°F.
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Ingredients
- 1 lb fresh albacore, trimmed and cut into 2 steaks
- Salt and pepper, to taste
- Juice of 2 limes
- 4 tbsp soy sauce, or gluten-free tamari
- 1 tbsp fresh ginger root, finely grated
- 1 tbsp extra virgin olive oil
- 1 lemon, sliced
Directions
- Trim the loin and cut it into two steaks of even thickness, then season both sides with salt and pepper.
- Whisk the lime juice, soy sauce, grated ginger and olive oil together in a bowl.
- Lay the steaks in a small dish and pour the marinade over them. Ten minutes in the fridge is enough — the lime juice starts firming up the outside of the fish beyond that, and an hour would leave you with something closer to ceviche.
- Heat a cast-iron skillet over medium-high until it is properly hot. Lift the steaks out of the marinade and let them drain for a moment; a wet steak steams instead of searing.
- Cook about 5 minutes a side, until the outside is browned and the centre reads 145°F. Albacore is lean and goes chalky quickly, so check it early rather than trusting the clock.
- Move the steaks to a plate, top with a couple of lemon slices, and let them sit a minute before serving.
Notes
Serve with green beans, a salad or rice. Discard the marinade rather than spooning it over the cooked fish — it has held raw tuna. If you want it as a sauce, set some aside before the fish goes in.
Kit for this recipe
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- Instant-read thermometer Every recipe here is written to a temperature, not a time.
- Cast iron skillet Gets hot enough to crust the outside before the centre overcooks.
- Vacuum sealer How the rest of the albacore gets home from the dock in one piece.
