Seared Albacore with Chimichurri Rojo
Prep: 15 min | Total: 45 min
Our Chief Fishmonger Nic Mink spends most of his time ensuring our members receive the best quality fish Alaska has to offer. On top of that, he’s also known to knock out a mean recipe or two! Why do you think he started Sitka Salmon Shares, after all? Nic’s favorite way to serve up the line-caught sashimi grade albacore tuna is to just sear it on the outside, leaving the inside rare. This technique puts the rich and sweet flavor of the albacore on display and elevates it levels above the standard albacore you get in cans or in other fully cooked preparations. This recipe creates a natural pairing between the zesty, complex flavors of the chimichurri rojo sauce, and the velvety taste and texture of the Albacore.
- 1 fillet albacore tuna
- 1 shallot, minced
- 1 garlic clove, minced
- 1 plum tomato, finely chopped
- ½ cup parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon minced red chili
- ¼ teaspoon smoked paprika
- ½ lemon, zested
- 2 tablespoon sherry or red wine vinegar
- ½ cup olive oil
- 1 tablespoon safflower or other high heat oil
- salt & pepper to taste
In a medium bowl, combine shallot, garlic, tomato, parsley, oregano, chili, paprika, lemon zest, vinegar, olive oil and salt (to taste). Add 1 tbsp water to thin the sauce out. Stir to combine.
Allow the chimichurri to rest for at least 30 minutes to allow the flavors to mellow and meld.
Pat the tuna dry and season with salt & pepper on all sides. Bring a cast iron skillet (or other heavy skillet) to high heat and add safflower oil. Sear the tuna quickly on all sides, about 1 minute per side, leaving the middle rare.
Transfer the seared tuna to a plate and then pop it in the freezer for 1 minute to stop the cooking process.
Slice & Serve
Slice the tuna in ½ inch slices and serve with the chimichurri to the side or spooned on top.
Make It a Meal
Prep: 10 mins | Total: 20 min
- 3 plantains, ripened to a mottled black and yellow - firm on the inside
- vegetable oil
- sea salt
Using a sharp knife, slice plantains in half, making two comparably sized ends or halves (i.e. not two full-length cross-sections).
Slice through the skin of the plantain from the middle to the ends on both sides of each half, and peel delicately.
Using a mandolin or your knife, cut the plantain into ¼ inch rounds.
Heat 1-1.5 inches of oil in a skillet to medium-high heat.
Fry plantains for about 2-3 minutes per side, or until golden brown, being careful not to crowd them in the skillet.
Remove with a slotted spoon and allow to cool on paper towels. Sprinkle with sea salt to taste. Allow to cool for 5 mins and serve warm.
Tomato, Avocado, and Onion Salad
Prep: 10 mins | Total: 15 min
- 1 avocado
- 1 cucumber
- 1 yellow bell pepper
- ¼ red onion
- 1 cup cherry tomatoes or 1 medium sized heirloom tomato
- olive oil
- juice from half a lime
- salt & pepper to taste
- chile powder, optional
Slice avocado into halves and remove the seed with a sharp knife. Then slice halves into quarters. Remove the skin (it should come off easily by hand).
Slice avocado crosswise every ¼ inch for small, bite-size pieces.
Slice cucumber into ¼ inch rounds.
Slice yellow bell pepper into ¼ inch wide, 1.5 inch long strips.
Slice red onion lengthwise into ⅛ inch wide strips.
Slice cherry tomatoes in half, or cut tomato into ½ inch cubes.
Toss all sliced ingredients lightly with two handfuls of arugula, olive oil, salt, pepper, lime juice, and a pinch of chile powder, to preference. Serve.