Pan-Seared Albacore with Garlic-Chive Butter

Albacore is a favorite among tuna lovers because its pinkish-white flesh has a pleasantly milder flavor than some of the oilier, darker-fleshed species of tuna. You can find it canned, along with other types, but albacore is commonly sold in meaty steak portions too, often frozen, depending on your location.

Albacore Tuna

A quick sear in a cast-iron skillet locks in the juicy flavor of the fish while adding a nice smoky char to the outside. Here, I topped the steaks with a garlicky, herbal butter—just enough to melt over the fish after cooking for a creamy, buttery finish.

Make-ahead: The butter (from an unsalted stick) needs time to soften so that it’s easy to combine with the garlic and chives. It then needs to be re-shaped and chilled before being cut into pats to top the fish. You can make it hours (or a day) ahead of time, then let it sit at room temperature about 15 minutes before using.

Note: Albacore is known to contain a higher amount of mercury than many other species of fish. However, it is also considered safe to eat in moderation—no more than once a week.

Serves 2

Ingredients

• 2 tbsp unsalted butter, softened to room temperature
• 1 small garlic clove, finely chopped
• 2 tsp finely chopped chives
• olive oil, for brushing
• sea salt
• freshly ground black pepper
• 2 5-oz albacore tuna steaks, 3/4 to 1 inch thick
• salad greens and black beans, for serving (optional)

Preparation

1. Combine the butter, garlic, and chives in a medium bowl, mashing with a fork to blend. Once blended, use the fork to push the mixture into a small log shape. 
2. Roll the log tightly in plastic wrap and refrigerate at least 1 hour. Let stand at room temperature 15 minutes before using.

Mash the Butter with Garlic and Chives

Form a Small Log 

Wrap the Butter Log in Plastic

1. Heat a cast-iron skillet over medium-high heat and brush with oil.
2. Season the albacore steaks with salt and pepper and sear until lightly charred on the bottom, 3 minutes. Turn and sear 2-3 minutes longer, until lightly charred on the other side and pink in the middle for medium-rare.

Tuna Beginning to Sear

Pan-Seared Tuna

To serve, cut the butter log into 4 pieces. Plate the tuna and top each with 2 pats of butter. Serve with salad greens and black beans, if desired.

Pan-Seared Albacore with Garlic-Chive Butter