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Indonesian Albacore Satay

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Java, Sumatra, Kalimantan… names like these evoke sense-images of the exotic spices and sauces native to lush Indonesian lands.

Satay is a signature dish that reflects the archipelago’s multicultural mix. Ideal as an appetizer or side dish, this recipe features ginger and coriander: two essential ingredients in Indonesian cooking.

Indonesian Albacore Satay

Marinate the albacore for about 30 minutes, which is all the time it needs to pick up the flavor of the marinade. Cook the skewers on a grill or under a broiler. When it's all ready, place the zesty satay peanut sauce in small bowls and invite your guests to dip away!

Serves 4

4 bags (6 oz ) Pacific Albacore Tuna medallions (approximately 3/4 inch square)
Tuna marinade
1/4 cup lime juice
4 teaspoons organic extra virgin olive or macadamia nut oil
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1/8 teaspoon organic black pepper

  • Rinse albacore with cold water; pat dry with paper towels. In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time.

  • While albacore is marinating, make the satay dipping sauce using the instructions below.

  • Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers. Place skewers on greased grate 4‒5 inches from hot coals or broiler element. Cook 4‒6 minutes, turning to cook all sides. Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat. Serve with satay sauce.

Satay Sauce (adjust the seasonings to your own taste)

3 tablespoons peanut butter
3 tablespoons warm water
1 tablespoon lime juice
pinch of organic cayenne pepper 
3/4 teaspoon unrefined cane sugar
1 1/2 teaspoons salt-reduced soy sauce
12 1/2 teaspoon grated fresh ginger

  • In small bowl, blend together peanut butter and warm water. Add remaining ingredients. Let sit while albacore is cooking.

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