Zesty Grilled Oregon Albacore with Salsa Verde

Kerry Newberry

Ingredients & Recipe

8 to 10 oz fresh Albacore tuna loin, sliced into pieces about ¾ inch thick

½ cup extra virgin olive oil, divided (for more zesty flavor use Durant Lemon Fused Olive Oil)

Neutral oil to prepare the grill 

Juice of 1/2 lemon

Zest of one lemon

4 cloves garlic, minced 

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

½ cup fresh Italian flat leaf parsley, chopped

2 T capers, drained

2 anchovy filets

Kosher salt (or Jacobsen Salt Co. Lemon Zest Salt) and freshly ground black pepper to taste

Marinate the Albacore

In a flat bowl, mix ¼ cup olive oil, lemon juice, lemon zest, half the garlic, rosemary and thyme. Add salt and pepper to taste. Dip the tuna slices in the marinade, flipping to coat other side. Cover and place in the refrigerator for 30 to 60 minutes.

Make the Salsa Verde

In a food processor, add the parsley, anchovies, capers and the remaining chopped garlic. Pulse until a paste forms, then slowly drizzle in the remainder of the olive oil until integrated.  

Prepare the Grill

Heat the grill over medium-high heat and make sure the grates are well cleaned. Lightly grease the grill at the last minute with a little neutral oil to prevent the fish from sticking.

Grill the Albacore 

Remove the tuna slices from the marinade and cook them on the hot grill for 2 minutes per side, removing from the heat before the middle becomes opaque.  

To Serve 

Plate the Albacore pieces, then top with a generous swirl of the Salsa Verde.