I grew up by the ocean, spending my earliest years on the beaches of South Texas before moving with my family to the tiny island of Okinawa where I spent my grade school years.

I remember late nights at shacks in Texas, seasoned and boiled crabs dumped from enormous buckets onto newspaper-lined tables. It's there that, before kindergarten, I learned to smash my way through bright red, wild-armed creatures and pluck out every bit of their juicy, sweet flesh.

Later, in Japan, I remember pacing through the markets with my mother and younger sister. Alongside pots of fermented vegetables, strange herbs, and bags of rice, I remember the freshly caught fish: their eyes still glassy from the sea.

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4 servomgs

Seared Albacore with Ginger, Garlic and Green Onions

Light and mild with a clean, clear flavor and a firm but yielding flesh, albacore pairs well with strong flavors like soy, citrus, ginger and garlic in one of my favorite dishes. As a mild, light fish with little fat of its own, take care not to overcook the albacore so that it remains wonderfully tender.

Prep Time5

Cook Time5

Total Time10

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Ingredients

For the Fish

1 pound albacore tuna medallions
½ teaspoon finely ground real salt
2 teaspoons nanami togarashi

For the Dipping Sauce

¼ cup naturally fermented soy sauce
2 tablespoons lime juice
1 tablespoon honey

To Serve

4 green onions sliced thin
4 cloves garlic minced
1 tablespoon ginger paste

Instructions

Preheat a grill pan over high heat.
Set the albacore medallions on a plate a sprinkle them with half the salt and nanami togarashi, then flip them over and sprinkle the reverse side with the remaining seasonings.
Sear the seasoned albacore in the preheated grill pan, about 1 minute on the top and bottom sides. Remove from the pan, and plate.
Whisk soy sauce, lime juice and honey together, and pour into a small dipping bowl. Arrange scallions, garlic and ginger over the seared fish. To serve, pluck up a piece of fish and garnishes and dip into the soy-lime sauce.

Notes

If you do not have nanami togarashi, substitute ½ teaspoon black sesame seeds, ½ teaspoon crushed red pepper flakes, and 1 teaspoon finely grated orange zest.

Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

Comments

Linda Filler says

October 29, 2014 at 9:10 pm

This looks like a great recipe and I'd love to try it. But tuna is the only thing my husband is deathly allergic to. Will it work as well with any other type fish?

Marilyn says

October 18, 2014 at 5:51 pm

I'm so glad you included a substitute for the spice mixture since seaweed and I don't get along. What could be used instead of the soy sauce? Soy ANYTHING makes me stop breathing, and I'm strangely fond of breathing.

- Amanda says
  
  October 26, 2014 at 3:45 pm
  
  Marilyn, try coconut aminos.
Amanda says

October 17, 2014 at 11:50 pm

Looks like an awesome recipe, Jenny! I just have to pick up some togarashi spice. We get our fish from a Community-Supported Fishery called Skipper Otto's CSF, which also supports family fishermen. They offer sustainably-caught salmon, halibut, and tuna from the west coast of B.C. and drive out to those of who are land-locked (I'm in Calgary, AB) a couple times a year to deliver flash frozen-at-sea seafood.

Sarah says

October 17, 2014 at 9:11 pm

My favorite place to get fish! I've got their albacore out for Friday date-night dinner--I'll try this gorgeous looking recipe. Thanks!!!

Heide Steinkraus says

October 17, 2014 at 7:05 pm

How can I make myself like tuna cooked the way it is suppose to be cooked, which
is barely cooked. I don't even eat raw sushi. My husband loves tuna and
he barely cooks his like you. Any suggestions?