Herb-Broiled Albacore Tuna

Simple, quick yet elegant, this recipe brings out the delicate flavor of Pacific troll-caught albacore. We suggest serving herb-broiled albacore with steamed new red potatoes and Brussels sprouts lightly sprinkled with olive oil, basil and just a hint of garlic. Serve with white wine and crusty French bread.

Serves 4 to 6 

1½ pounds Vital Choice albacore loin medallions (4 six oz packages)

1 tablespoon butter

1 tablespoon canola oil

½ teaspoon dried basil

4 teaspoons chopped parsley

1 teaspoon Dijon mustard

¼ cup lemon juice

salt and pepper to taste

½ teaspoon coarsely grated lemon peel

• Rinse albacore with cold water; pat dry with paper towels. In small saucepan, melt butter with oil. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste. Stir.


• Place albacore on greased broiler pan. Baste with marinade. Broil 4-5 inches from source of heat for 3 minutes. Turn and baste.


• Broil an additional 3 minutes, or until albacore is medium-rare, leaving a pink core in center. Transfer to serving platter and sprinkle with lemon peel.

Serve with crusty bread to sop up the juices.