Smoked Pacific Albacore Recipe

Smoked Pacific Albacore Recipe provided by Bouchon Santa Barbara

• Difficulty: Intermediate
• Servings: 4
• Nutritional Information per Serving: Calories 1997, Total Fat 149 g, Saturated Fat 26 g, Carbohydrates 84 g, Dietary Fiber 23 g, Sugar 8 g, Protein 90 g, Cholesterol 96 mg, Sodium 1657 mg
• Total Time: 13 hours 45 minutes
• Preparation: 15 minutes
• Inactive time: 8 hours
• Cooking time: 5 hours 30 minutes

• 10 plum tomatoes, halved lengthwise
• 3 tablespoons finely minced garlic
• 2 tablespoons chopped fresh Italian parsley leaves
• 3 tablespoons olive oil, plus extra for drizzling tomatoes
• 2 pounds Pacific albacore tuna (or another fresh tuna steak)
• Herbes de Provence
• Coarse salt
• White Bean Puree (see recipe below)
• Pesto (see recipe below)
• Suggested accompaniments: sauted greens, asparagus, or haricots verts

White Bean Puree:

• 2 cups dried white beans
• 1/2 cup diced white onion
• 3 garlic cloves
• 2 to 4 tablespoons softened butter
• 2 to 4 tablespoons olive oil
• Salt and freshly ground black pepper

Pesto:

• 4 garlic cloves
• Juice of 1 lemon
• 2 cups packed fresh mixed herbs (basil, parsley, mint)
• 2 cups olive oil
• 2 tablespoons grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper

Special equipment:

Wood for smoking such as oak, cherry, or hickory; stovetop smoker or an old roasting pan

1. Preheat the oven to 225F. Place the plum tomatoes cut side up on a rimmed baking sheet, sprinkle with minced garlic and chopped parsley, and drizzle with olive oil. Roast until softened but still slightly flexible, about 5 hours.
2. Light a small amount of wood on an outdoor grill and let it burn until it becomes smoky embers, about 30 minutes. Transfer the embers to your smoker or a roasting pan you don't mind scorching, place it in the oven near the fish, and allow the smoke to infuse for 5 to 10 minutesuse less time for a subtler smoke flavor.
3. Mix the herbes de Provence with coarse salt and rub over the albacore. Heat 3 tablespoons olive oil in a large skillet over medium heat and sear the tuna on all sides for 3 to 4 minutes total, keeping the center rare.
4. To serve, spoon a generous portion of white bean puree slightly off-center on each plate. Thinly slice the smoked albacore and fan the slices around the puree. Add the roasted tomatoes and drizzle pesto over the plate. Serve with sauted greens, asparagus, or haricots verts if desired.

White Bean Puree preparation

1. Soak the dried white beans in 2 quarts of water overnight.
2. Drain the beans, then place them in a pot with diced onion, garlic cloves, and enough water to cover by a few inches; simmer until tender, about 1 to 1 hours. Drain.
3. While still warm, pure the beans in a food processor with butter, olive oil, salt, and pepper to taste. Keep warm until serving.

Pesto preparation

1. Pulse the garlic, lemon juice, and fresh herbs in a food processor until coarsely chopped.
2. With the motor running, slowly drizzle in the olive oil until the mixture is minced but still slightly textured.
3. Stir in the grated Parmigiano-Reggiano and season with kosher salt and freshly ground black pepper to taste.

Note: This recipe is shared by a professional chef and restaurant; it has not been tested for home cooking.