Flavor/Texture Profile: Albacore has a mild tasting flavor and firm-when-cooked texture. The flesh is light beige to pink in color and turns near-white when cooked. Uncooked loins tend to be soft and should be handled carefully to avoid flesh separation.
Cooking/Serving Tips: Albacore lends itself to a variety of preparation methods.
Oregon Albacore Loins – boneless wedge-shaped pieces: Whole loins are excellent coated with olive oil and a light spice rub and grilled, poached in a flavorful broth, or seared in a hot skillet. The center should still be pink to preserve the moist texture and delicate flavor.
Oregon Albacore Medallions: small steaks cut from the loin, usually about 1 inch thick. These can be marinated briefly and then are best cooked with quick, high-heat such as broiling, grilling, or sautéing.
Loins and steaks can be marinated in a tangy soy, citrus or fruit-based sauce and grilled on the barbeque; seared stovetop with olive oil and garlic; broiled with a simple butter and fresh herb baste; or served raw, sashimi style. Avoid over cooking.
Oregon Canned Albacore: Use in salads, pastas, and other main dishes, as well as tuna melts and sandwiches.