Best 2 Albacore Tartare With Carrots Garlic And Pomegranate Recipes

Indulge in the delectable flavors of Albacore tartare, a culinary masterpiece that tantalizes the taste buds with its exquisite combination of fresh, raw albacore tuna, vibrant carrots, aromatic garlic, and the jewel-like crunch of pomegranate seeds. This sophisticated dish is a testament to the art of simplicity, allowing the natural flavors of each ingredient to shine through.

Albacore tartare is a versatile dish that can be enjoyed as an appetizer, main course, or even as a topping for salads or crostini. Its delicate texture and refreshing taste make it a perfect choice for warm weather gatherings or as a light and healthy meal option.

This recipe provides detailed instructions for preparing Albacore tartare with carrots, garlic, and pomegranate, guiding you through every step of the process. From selecting the freshest ingredients to creating the perfect balance of flavors, this recipe ensures that you can recreate this culinary masterpiece in the comfort of your own kitchen.

In addition to the Albacore tartare recipe, this article also includes a collection of complementary recipes that elevate the dining experience. Discover how to make a delightful carrot salad with a zesty lemon-tahini dressing, a flavorful garlic sauce that adds a touch of spice to the tartare, and a refreshing pomegranate-mint relish that provides a burst of color and tang.

With its detailed instructions, helpful tips, and a selection of complementary recipes, this article is your ultimate guide to creating an unforgettable Albacore tartare experience.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED PACIFIC ALBACORE

Smoked Pacific Albacore image

Provided by Food Network

Categories main-dish

Time 13h45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

10 plum tomatoes, halved lengthwise
3 tablespoons minced garlic
2 tablespoons chopped fresh Italian parsley leaves
3 tablespoons olive oil, plus additional for drizzling tomatoes
2 pounds Pacific albacore tuna (or other fresh tuna steak)
Herbes de Provence
Coarse salt
White Bean Puree, recipe follows
Pesto, recipe follows
Sauteed greens, asparagus or haricots verts
2 cups dried white beans
1/2 cup diced white onion
3 cloves garlic
2 to 4 tablespoons butter, softened
2 to 4 tablespoons olive oil
Salt and freshly ground black pepper
4 cloves garlic
1 lemon, juiced
2 cups mixed fresh herbs, tightly packed (basil, parsley, mint)
2 cups olive oil
2 tablespoons grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours.
Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.)
Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare.
To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired.
Soak the dried white beans in 2 quarts of water overnight.
Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve.
In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste.

GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE

Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade image

If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.

Provided by Martha Rose Shulman

Time 2h45m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup low-sodium soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon seasoned rice vinegar
1 tablespoon minced or grated fresh ginger
1 teaspoon sugar
1 tablespoon plus 1 teaspoon dark sesame oil
1 1/2 pounds albacore steaks

Steps:

Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

For the best results, use sushi-grade albacore tuna.
If you can't find sushi-grade tuna, you can freeze regular albacore tuna for at least 24 hours and then thaw it before using it.
Make sure to finely chop the tuna and the vegetables so that they are evenly distributed throughout the tartare.
Don't overmix the tartare, or it will become mushy.
Season the tartare to taste with salt, pepper, and lemon juice.
Serve the tartare immediately, or store it in the refrigerator for up to 2 hours.

Conclusion:

Albacore tartare with carrots, garlic, and pomegranate is a light, refreshing, and flavorful dish that is perfect for a summer appetizer or main course. The bright flavors of the pomegranate and the carrots complement the rich flavor of the tuna, and the garlic adds a savory touch. This dish is sure to impress your guests, and it is also a healthy and nutritious option.