Best Smoked Albacore Loin Recipes

SMOKED ALBACORE LOIN

Steps:

• Rinse loins and pat dry. Cut loins into 6 to 8-ounce pieces. Sprinkle a liberal amount of kosher salt on all surfaces of the albacore. Coat fish with light brown sugar and work kosher salt and sugar in all crevices. Smoke the albacore at 170 degrees F for 2 1/2 to 3 hours using a combination apple and oak wood chips.

SMOKED ALBACORE TUNA RECIPE | TRAEGER GRILLS

Steps:

• In a small bowl, combine the salt, brown sugar, and orange and lemon zest.
• In a large container, pack the brine onto the fish, making sure, if the fillets are stacked, that there is enough brine between each so the flesh of the fish itself is not touching. Transfer to the refrigerator to brine for 6 hours.
• Remove the fillets from the brine and and rinse thoroughly under cool water. Pat dry and place on a greased wire rack set over a baking sheet.
• Return the fillets on the rack to the refrigerator for 30-40 minutes.
• When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Remove the fillets from the refrigerator and place directly on the grill grates. Close the lid and cook for 3 hours.
• Increase the grill temperature to 225˚F and continue cooking until the fish has developed a light brown color and flakes easily when nudged with a fork, about 1 hour more.
• Remove the fish from the grill and enjoy immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 1 week. Enjoy!

SMOKED PACIFIC ALBACORE

Steps:

• Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours.
• Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.)
• Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare.
• To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired.
• Soak the dried white beans in 2 quarts of water overnight.
• Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve.
• In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste.