Canadian Albacore Tuna

BC-Canadian Albacore Tuna is available as:

Frozen Loins:  These are the fillet of the Albacore Tuna - Available as is or European Smoked.  Usually skinless and boneless and ready to use in all sorts of recipes below.

Hand Packed Canned:  This is the top of the line hand cut and hand packed Albacore Tuna- solid white meat, unlike many imports it is cooked only once in its own juices in the can and contains all its natural Omega-3 oils.Often has just a pinch of salt added - "Thats It". Can be found in upscale retail, gift shops, health food stores, and sold on-line by Platinum QA licensees.

Ready To Eat Foil Retort Packed: Extremely high-quality product in a convenient, easy to store and serve pouch. Available in Smoked, Regular and No Salt Flavours.

Frozen Whole:  Direct from the fisherman - right at the dock.  Ask the fishermen how to fillet and for their favorite recipe.

BC-CANADIAN ALBACORE TUNA is a delicious boneless protein alternative, and can be prepared:

Baked * Grilled * Fried * Barbequed * European Cold Smoked
West Coast Hot Smoked * Sahsimi * Raw or Tataki

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Special Recipes:

Carib Island Tuna & Shrimp Kabobs.  (A special recipe from the island of St. Martin in the Caribbean- with permission of Sint Maarten Guavaberry Company N.V.

Make a large kebab alternating one inch cubes of fresh ALBACORE TUNA, whole SIDE STRIPE SHRIMP, onions, red & green peppers. Marinade the kebabs in a mixture of 2oz Sint Maarten Guavaberry (or other fruit liquor) , 1oz brown sugar, 1 tbsp vinegar, 1 teasp thyme and hot sauce to taste. Cook on hot mesquite BBQ for 2 minutes, basting constantly.


More Recipes:
Award winning recipes from the 1st International Canadian Albacore Tuna Recipe Competition.



Creole Olive Salad:

Serves 3

6-12 slices smoked Canadian Albacore tuna (or substitute Canadian Albacore Canned Tuna).
1 cup (250 ml) brine-cured black olives, sliced
1 cup (250 ml) pimento-stuffed olives, sliced
½ cup (125 ml) pepperoncini or banana peppers, chopped
1 cup (250 ml) chopped tomatoes
¼ cup (60 ml) capers
¼ cup (60 ml) chopped roasted red peppers
2 Tbsp (30 ml) minced shallots or red onions
2 Tbsp (30 ml) finely chopped celery
2 Tbsp (30 ml) minced fresh flat-leaf parsley
2 Tbsp (30 ml) minced garlic
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) wine vinegar
1 Tsp (5 ml) olive brine
1 ½ tsp (7 ml) freshly ground black pepper
6 small sourdough “dinner rolls”
3 Tbsp (45 ml) garlic herbed cream cheese
 Shredded Romaine lettuce, as needed

1. Combine and mix all Creole Olive Salad ingredients. Cover and refrigerate until ready to use. Yields about 2-1/2 cups.

2. To Serve: Slightly toast rolls and cut each in half. Spread ½ Tbsp (7.5 ml) of garlic herb cream cheese on the bottom half of each roll and pile on some shredded lettuce, then 2-4 slices of smoked Canadian Albacore Tuan, each about ¼ inch (0.5 cm) thick. Top the other half with a heaping tablespoon of the Creole Olive Salad. Assemble the sandwiches, place on a platter and serve.

Provided by CHRIS ALBANO, Consulting Chef to Seven Restaurant, Whistler, BC, Canada.

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Serves 1

1 bottle red wine (Sangiovese or Chianti)
1 baking potato, preferable large and long, peeled
6 oz (175 gm) Canadian Albacore Tuna loin, block cut
(1.5 inch/3.75 cm by 1.5 inch/3.75 cm by 3-inch/7.5 cm piece)
2 Tsp (30 ml) melted butter
1 Tbsp (15 ml)
+ 1 Tsp (5 ml) oil
1 cup (250 ml) chopped mushrooms
1/4 onion, minced
1 Tsp (15 ml) white wine
2 Tbsp (30 ml) cream
2 Tbsp (30 ml) chilled butter, cubed
  chopped chives for garnish

1. Bring red wine to boil in a saucepan, Reduce heat and vigorously simmer until volume is reduced to about ½ cup (125 ml).

2. With a sharp knife, slice potato length-wise as thinly as possible Choose 3 to 4 of the largest slices. Rinse and dry.

3. On a clean cutting board, lay down potato slices – side by side and slightly overlapping – to equal the length of the tuna. Season tuna with salt and pepper and place across slices. Wrap potato slices around fish and transfer to place, seam side down. Pour melted butter evenly over fish; refrigerate until butter solidifies.

4. Meanwhile, sauté mushrooms and onion in 1 tsp/5ml oil over medium-high heat, until lightly caramelized. Add white wine and cook until almost dry. Add cream and reduce by half. Season with salt and pepper. Remove from heart, stir in butter and keep warm.

5. Heat skillet over medium high head. Add remaining oil, heat, then sear fish, seam side down first, until crispy golden on all sides.

6. To serve: place mushroom in center of warm plate and top with slices of fish’ spoon red wine sauce around, garnish and serve.

Provided by ADAM HEGSTED, Executive Chef of Brix Restaurant, Coeur D’Alene, Idaho, USA

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Serves 4

1 lb (454 gm)Canadian Albacore Tuna Loin

Spiced Persimmon Chutney

1 ½ cup (375 ml) cider vinegar
1 cup (250 ml) chopped onion
¾ cup (187 ml) sugar
2 lemons, juice and zest
1 large jalapeno chili with seeds, minced
1 Tbsp (15 ml) minced fresh ginger
1 tsp (5 ml) ground coriander
1/8 tsp (0.6 ml) ground cloves
2 ½ cups (625 ml) chopped peeled Faye persimmons (about 4 medium)

Quick Preserved Grapefruit

1 cup (250 ml) water
2 Tbsp (30 ml) kosher salt
1 grapefruit, washed and quartered
2 cups (500 ml)olive oil
 Rind of quick preserved Grapefruit, julienned

1. In large saucepan, combine all chutney ingredients except persimmons. Bring to boil over medium heat, stirring occasionally. Turn heat to medium-low and simmer until mixture is reduced to ½ cup (125 ml), about 40 minutes. Add persimmons and simmer until tender, about 10 minutes. Cool.

2. In a small sauce pan, combine water and salt and bring to boil. Add grapefruit, cook over medium heat until liquid is reduced to ½ cup (125 ml) and grapefruit rind is tender, about 30-35 minutes. Cool.

3. Heat olive oil in a deep sauté pan until simmering. Add rind of preserved grapefruit and simmer on low until oil is fragrant, about 3 minutes. Immerse Canadian Albacore Tuna in oil and baste until desired doneness. Remove tuna; season with salt and divide into portions.

4. To serve: Serve with Persimmon Chutney; over coconut scented basmati rice, and garnish with pink grapefruit.

Provided by JONATHAN BOERBOOM, Chef de Partie & QUANG DAND, Chef de Cuisine of C RESTAURANT, Vancouver, BC, Canada.

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Appetizer Serves 8 - 12

4- 4 oz (4-115 gm) pieces of albacore tuna
1 clove garlic, minced
2 Tbsp (30 ml) soy sauce
2 tsp (10 ml) sugar
1 tsp (5 ml) roasted sesame oil
½ tsp (2.5 ml) chili oil
2 Tbsp (30 ml) green onion, thinly sliced
1 tsp (5 ml) toasted sesame seeds
½ Bartlett or Asian pear, ripe, yet firm
2 Tbsp (30 ml) mayonnaise
1 Tbsp (15 ml) raw pine nuts
  Vegetable oil
  Sea salt

1. Combine garlic, soy sauce, sugar, sesame oil and chili oil.

2. Place sliced green onion into ice cold water.

3. Rub the pieces of tuna with vegetable oil and salt on both sides liberally. Heat a heavy frying pan over high heat until just smoking. Place the tuna in the pan and sear until a brown crust forms. Brown both sides. Wrap tightly and refrigerate.

4. Strain the soy mixture through a fine sieve, pressing down on the garlic to extract the flavour. Discard the garlic. Cover and refrigerate.

5. Drain green onion and roll in a paper towel to dry.

6. Core the pear and cut into ¼ inch cubes.

7. Cut each 4 oz piece of tuna with the grain into 12 very thin slices and arrange the tuna in overlapping slices on a plate. Place 1 tsp of mayonnaise to one side of the tuna. Drizzle soy mixture over the tuna and sprinkle with the pear, pine nuts, sesame seeds and green onion. Serve immediately.

Tip: The tuna and soy mixture can be prepared up to 1 day in advance.

BC VQA WINE PAIRING: Red Rooster Gewurztraminer

Provided by KAREN BARNABY, Executive Chef of Fish House in Stanley Park, Vancouver, BC

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Serves 4

1 lb. (454 gm) Canadian Albacore Tuna loin, block cut
(2 inch/5 cm by 3-inch/7.5 cm pieces)
1 Tsp (15 ml) sea salt
2 cloves garlic, minced
2 Tbsp (30 ml) sake
2 lemons juice only
Light shoyu (Japanese soy sauce), equal amount as lemon juice.
2 Tbsp (30ml) grated daikon
½ Tsp (2.5 ml) Japanese red chili pepper powder
1 cup (250 ml) shredded daikon
1 Tsp (30 ml) finely minced ginger
2 green onions, finely minced cress or spouts for garnish.

1. Season Canadian Albacore Tuna loin segments lightly with salt.

2. With oven tongs, hold tuna loins over gas flame or hot electric element to sear lightly, just enough to colour tuna. Alternatively, you can use a kitchen blow torch to do so. When done, immerse loins into ice water batch to cool. Remove, dry well, and slice into ½ inch (1 cm) thick slices.

3. In a large mixing bowl, mix together garlic, sake, lemon juice, and shoyu. Add tuna slices and marinate for 1 minute.

4. In a small bowl, mix together grated daikon and chili powder.

5. To serve: Place a small pile of shredded daikon radish on each of four serving plates. Remove tuna from marinade and divide equally onto each pile of shredded daikon. To with a small amount of grated daikon mixture, minced ginger, and green onion. Garnish with cress or sprouts, if desired, and serve.

Provided by HIDEKAZU TOJO. Owner and Executive Chef of Tojo’s Restaurant, Vancouver, BC, Canada.

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Available from quality food stores, restaurants, and gift shops as

  • Frozen Loins  * Steaks & Kabobs
  • Foil Pouch – ready to eat
  • Canned – ready to eat.

Remember always look for the CHMSF-PLATINUM QA symbol and the OCEAN WISE symbol as an assurance that the tuna you are about to enjoy has been caught sustainability, and is nutritious, safe, healthy, and delicious and meets the Platinum QA Quality Control Criteria of the Canadian Highly Migratory Species Foundation .