SeaFeast Saturday Recipe - Jay's Crossover Tuna

We’re here to get you ready for the SeaFeast Saturday Seafood Sale on September 19. We asked some local seafood experts to share their favorite recipes. Check out the order options from Bornstein Seafoods, and prepare to make SeaFeast board member Jay Bornstein’s, go-to Albacore Tuna recipe.

4 easy steps

1. Cut partially frozen
2. Let thaw
3. Marinate
4. Sear grill, leave center raw

What you need:

• 2lbs Albacore loins

• 12 oz. sauce or marinade of your choice

What to do:

Cut Albacore loins into 1/2” thick medallions. Marinate in your favorite sauce for 10 minutes to several hours. I use what’s available in my refrigerator like barbecue, soy ginger garlic marinade, or an Asian plum sauce. Sweeter sauces are crowd pleasers, but be careful they tend to caramelize easily.

Preheat the grill to medium-high. Oil the grill. Place Albacore medallions on grill and sear on each side turning once. Center should be warm and raw. Remove from heat and enjoy! An oiled grill basket is a great way to flip medallions quickly and prevent sticking.

Each batch is a custom production. Make the most of it by engaging others in the process!