Savory & Sweet Fish – Albacore Tuna with Soy-Ginger Marinade

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Today’s recipe post features Thunnus alalunga, otherwise known as albacore tuna. Albacore tuna is a highly migratory, open ocean predator that can be found in tropical and temperate oceans worldwide. Their diet consists of squid, crustaceans, and fish. Reaching up to 4 feet and close to 90 pounds, albacore is smaller than bluefin tuna and are the only tuna species allowed to be labeled as “white meat tuna” when canned. Since we don’t eat it often, it requires a recipe that is something special when we do indulge in tuna steaks.
 
Our latest epicurean tuna dish starts with the seafood being marinated in a soy and ginger mixture. After the fish finishes marinating, it is grilled. The marinade gets a umami boost from a bit of wasabi paste and is then boiled down into a sauce to serve with the fish. The wasabi adds an herbaceous and sweet flavor profile to the savory soy & ginger sauce, wonderfully enhancing the subtley mild and clean flavor of the tuna. Truly a special occasion dish that is remarkably easy to prepare!
 

Albacore Tuna with Soy-Ginger Marinade

Albacore Tuna with Soy-Ginger Marinade (adapted from cooking.nytimes.com) Total Time Required: 45 minutes + 2 hours refrigeration, Yield: 4 servings

Ingredients:

  • 1/4 cup soy sauce
  • 2 tablespoons mirin or sweet vermouth
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced or grated fresh ginger
  • 1 teaspoon sugar
  • 1 tablespoon + 1 teaspoon sesame oil
  • 1-1/2 pounds albacore tuna steak

Directions:

Combine the soy sauce, mirin or vermouth, vinegar, ginger, and sugar in a bowl and whisk together well. Whisk in the sesame oil.

Combine the ingredients for the marinade.

Place the tuna in a large bowl or baking dish and toss it with the marinade. Cover the container and refrigerate the fish for 1 to 2 hours, or longer.

Marinate the fish for at least 1 hour.

Preheat the grill to medium-high heat. Remove the fish from the marinade. Pour the marinade into a small saucepan. Whisk the wasabi into the marinade and bring it to a rolling boil for 4 – 5 minutes. Simmer the marinade for a few more minutes, until it reaches the desired consistency.

Add the wasabi to the marinade and bring it to a boil.

Cook the steaks for 2 to 4 minutes on each side, to an internal temperature of 130ºF – 135ºF for medium-rare. (Cooking albacore tuna past 140ºF will result in dry and tough fish.)

Cook the tuna on the grill . . .

. . . to an internal temperature of 130ºF – 135ºF.

Serve the fish immediately with the reduced marinade.

Serve the tuna with the marinade.

Premium fish deserves flavorful treatment!  ~Linda

Albacore Tuna with Soy-Ginger Marinade (adapted from cooking.nytimes.com) Total Time Required: 45 minutes + 2 hours refrigeration, Yield: 4 servings

Ingredients:

  • 1/4 cup soy sauce
  • 2 tablespoons mirin or sweet vermouth
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced or grated fresh ginger
  • 1 teaspoon sugar
  • 1 tablespoon + 1 teaspoon sesame oil
  • 1-1/2 pounds albacore tuna steak

Directions:

Combine the soy sauce, mirin or vermouth, vinegar, ginger, and sugar in a bowl and whisk together well. Whisk in the sesame oil.

Place the tuna in a large bowl or baking dish and toss it with the marinade. Cover the container and refrigerate the fish for 1 to 2 hours, or longer.

Preheat the grill to medium-high heat. Remove the fish from the marinade. Pour the marinade into a small saucepan. Whisk the wasabi into the marinade and bring it to a rolling boil for 4 – 5 minutes. Simmer the marinade for a few more minutes, until it reaches the desired consistency.

Cook the steaks for 2 to 4 minutes on each side, to an internal temperature of 130ºF – 135ºF for medium-rare. (Cooking albacore tuna past an internal temperature of 140ºF will result in dry and tough fish.) Serve the fish immediately with the reduced marinade.