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Wild Pacific Albacore Tuna Tataki


Inspired by Good Fish by Becky Selengut

Vital Choice albacore tuna loin medallion
Lemon juice
Lemon zest
Soy sauce
Coarse salt
Fresh dill
Extra virgin olive oil

Cut tuna loin into slices when partially frozen. Arrange them on a plate or tray. Drizzle olive oil, soy sauce, and lemon juice across the slices. Sprinkle with salt, dill, and lemon zest. Serve with additional soy sauce and olive oil for dipping.


About Becky Selengut

Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at cornucopiacuisine.com.

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