Softcore Albacore for the week
- Yield 6 people
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Softcore Albacore for the week sits in the Seafood section of Regbie. The card serves 6 people. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 people
- 2 pounds tuna albacore loin, skinless
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon seafood seasoning, salt-free
- 4 garlic cloves, roughly chopped
- ⅔ cup extra virgin olive oil
- 1 lemon, cut into wedges
Method
Warm the oven to 350°F with the rack in the middle.
Slice the albacore filet crosswise into 1½ inch-thick steaks.
Salt both sides of the steaks liberally with salt and pepper and place them in a single layer in an oven-proof dish. Scatter the tuna with a reliable salt-free seafood seasoning blend and the chopped garlic.
Tip olive oil into the dish until it reaches halfway up the tuna steaks. Lid the dish and pop it in the oven for 10 minutes.
Lift the dish from the oven and flip each steak before replacing the lid and baking for another ten minutes. The albacore should be barely cooked through when it’s finished. Don’t overcook it!
Before serving, cool the tuna to room temperature with the lid off. Spoon the steaks with the olive oil braising liquid and a squeeze of lemon juice.
Kitchen notes
- Use a snug baking dish to cook the tuna so you use less olive oil.
- You can store leftovers in the braising liquid in the fridge for up to a week.
