Albacore and Shiitake Mushroom Sliders

Adapted from LunaCafe’s recipe.

Makes eight 3-inch sliders

  • 8 ounces shiitake mushrooms, cleaned, stemmed and roughly chopped

  • 2 tablespoons canola or grapeseed oil

  • 2 limes, zested and juiced

  • 1 pound albacore, cut in large dice (about 2 cups)

  • 4 cloves garlic, finely minced

  • 1 tablespoon + 2 teaspoons finely grated fresh gingerroot

  • 2 teaspoons fine sea salt

  • 1-1/2 teaspoons freshly ground black pepper

  • 2 small jalapeno chiles, stemmed, ribbed, seeded and finely chopped

  • 1 stick frozen unsalted butter, grated, divided

  • 1 tablespoon + 1 teaspoon rice wine vinegar

  • 2 teaspoons soy sauce or ponzu

  • Slider buns, baby lettuce leaves or arugula, Sriracha mayo and thinly sliced sweet onion or pickled onions, to serve

To prepare the mushrooms, place a saute pan over medium-high heat and add 2 tablespoons oil. When the oil is hot (it will sizzle when you flick a drop of water into the pan), add the mushrooms and stir fry until they soften and release their moisture, 2 to 3 minutes. Add 2 tablespoons of lime juice to the pan and continue to saute until all of the moisture is gone. Remove the pan from the heat and cool completely.

To prepare the tuna, add it to the bowl of a food processor fitted with the steel blade, along with the garlic, lime zest, salt and pepper. Pulse a few times to coarsely chop. Remove to a bowl.

Put the thoroughly cooled mushrooms in the processor and mince. Add to the tuna with the jalapenos, half of the butter, vinegar and soy sauce. Shape the mixture into 3-inch round patties approximately 3/4-inch thick.

Add half of the remaining butter to a large nonstick pan and heat to sizzling. Add 4 patties and cook over medium high heat for 1 to 1-1/2 minutes per side. The patties should be lightly browned on both sides. Repeat with the remaining patties. Serve on lightly toasted buns with lettuce, thinly sliced onion and spicy mayo. Avocado is a good addition, and as are thinly sliced ripe tomatoes in season.


Olive Oil-Poached Tuna with Lemon, Fennel and Garlic

Adapted from Dinner in an Instant by Melissa Clark

The confit process for tuna is simple in a slow cooker, Instant Pot, or pressure cooker. Poaching the fish slowly in flavorful olive oil results in a moist and delicious piece of tuna that can be served on the rare side, as an entree, or slightly more well done for tuna salads, tonnato or a traditional salade Nicoise. You can cook the tuna in advance of serving and store it in the poaching oil; it will keep beautifully for a week or more.

  • 2 tablespoons + 1 cup extra virgin olive oil, divided

  • 2 teaspoons finely chopped rosemary or sage leaves

  • 1 lemon, zested and finely chopped

  • 2 cloves garlic, smashed

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon fennel seeds, crushed

  • 1-1/2 pounds albacore, sliced into 1-inch thick medallions

  • Coarse salt, for serving

  • Lemon wedges, for serving

Combine 2 tablespoons of the olive oil, rosemary, lemon zest, garlic, salt, pepper and fennel seeds in a medium bowl. Add the tuna, toss to combine, cover and marinate for one hour or up to 24 hours in the refrigerator.

Add one cup of the water to the pressure cooker and place the steamer rack inside. Transfer the tuna to a 1-quart ceramic or glass dish (don’t use metal) allowing for space between the pieces. Add olive oil to cover the pieces, cover the dish tightly with aluminum foil and place on the steamer rack. Cook on low pressure for 5 minutes for a rare center, or 6 to 7 minutes to cook through. Release the pressure manually, remove the lid and let cool in the pot for 20 minutes.

After 20 minutes, lift the dish out of the pressure cooker and place if on a wire rack. Remove the foil and use a slotted spoon to transfer the tuna to a serving platter. Sprinkle with coarse sea salt and serve with lemon wedges

Miso-Marinated Black Cod

by John Ash, from The Chefs Collaborative Cookbook by Ellen Jackson. Photo by Gentl & Hyers.

Also known as sablefish and butterfish, black cod is abundant in parts of the Pacific Northwest and in Alaska. We catch ours sustainably, with longlines modified for the least invasive by-catch possible.

Marinating the fish in miso, the Japanese fermented paste made with soybeans, rice and/or barley, is a traditional preparation that is quick, easy and incredibly delicious. Serve the fish with sweet picked sushi ginger, toasted sesame seeds and daikon sprouts, and some hot rice on the side.

  • 1/4 cup mirin

  • 1/4 cup sake wine

  • 1/2 cup + 2 tablespoons white shiro miso

  • 1/3 cup granulated sugar

  • 2 pounds black cod, skin on, cut into six 6-ounce fillets

  • 3 tablespoons canola or grapeseed oil

  • Pickled sushi ginger, for garnish

  • Sesame seeds, toasted, for garnish

  • Daikon sprouts, for garnish

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Combine the mirin and sake in a small saucepan, and bring to a boil over medium heat. Add the sugar and cook, stirring constantly, until it has dissolved. Whisk in the miso untl smooth and transfer the marinade to a bowl to cool.

Pat the fillets thoroughly with paper towels and generously coat with marinade on both sides. Place the fillets and remaining marinade in a shallow non-reactive bowl or pan, cover tightly and refrigerate for at least 8 hours and up to overnight.

Heat the oven to 400 degrees F. Warm the oil over medium high heat in an ovenproof saute pan large enough to hold all 6 pieces of fish in a single layer. When the oil is hot, scrape the excess marinade off the fish and cook, skin side up, until the underside is lightly browned, about 2 minutes. Turn the fillets over and place the pan in the oven until the fish is cooked through and flaky, about 8 minutes. Serve immediately.

Day Boat Tuna Poke Bowls

This is a basic recipe for poke, a native Hawaiian dish made with diced raw fish (typically tuna) served as either an appetizer or a main course. In its purest, most mild form, the flavor of the tuna really shines through. But feel free to explore the many variations—all are fresh and delicious when they begin with Tre-Fin Day Boat Tuna.

  • 3 tablespoons soy sauce

  • 1 tablespoon toasted sesame oil

  • 2 teaspoons honey

  • 1 teaspoon seasoned rice vinegar

  • pinch red pepper flakes, optional

  • 8 ounces Day Boat tuna loin, cut into 1/2-inch dice

  • steamed sushi or white rice

  • Toasted  sesame seeds

  • Sliced avocado 

  • Thinly sliced cucumber

  • Pickled ginger

  • Thinly sliced scallions

  • Thinly sliced jalapeno

  • Cilantro


In a small bowl, combine the soy sauce, oil, honey, vinegar, and pepper flakes. In a medium bowl, combine the tuna and 2 tablespoons of the soy sauce mixture, tossing gently. Set aside 5 minutes.

Arrange the rice the rice in bowls and top with the tuna mixture. Arrange the avocado, cucumber, ginger, scallions, and jalapeno around the tuna. Drizzle with the remaining soy sauce mixture, sprinkle with the sesame seeds, and serve.

Spicy Tuna Tartare on Crispy Sushi Rice

Makes 6 servings

  • 1/4 cup mayonnaise

  • 1 tablespoon Sriracha

  • 1 teaspoon rice vinegar

  • 1 teaspoon sesame oil

  • 1-1/2 teaspoons soy sauce

  • 12 ounces Tre-Fin Day Boat tuna

  • 2 cups cooked sushi rice

  • Vegetable oil for rice cakes

  • 3 scallions, thinly sliced

  • 2 tablespoons Furikake Japanese seasoning or black and white sesame seeds

Combine the mayonnaise, Sriracha, vinegar, soy sauce and sesame oil. Mix to combine and refrigerate until ready to use.

Slice tuna against the grain, then chop into small cubes. Place in a small bowl.

Using your hands and plastic wrap, or a sushi mold, form the rice into rectangles about 2 inches long and 1 inch thick. Pack the rice as tightly as possible so that it holds together when you’re crisping it.

Coat the bottom of a non-stick saute pan with vegetable oil and place over high heat. When the oil is hot enough to sizzle, fry each rice rectangle about 5 minutes per side, or until light golden brown. Remove to a paper-towel lined plate.

While the rice cakes cool slightly, add 2 tablespoons of the Sriracha mayo to the tuna and toss gently to coat the pieces evenly. When the rice cakes are enough to handle, arrange them on a serving platter and spoon the tartare on top. Garnish with the scallions and sesame seeds.

Serve the remaining sauce on the side.


Albacore Tuna Medallions with Zucchini Butter

Photo by Andrea Bemis, Dishing Up the Dirt

Photo by Andrea Bemis, Dishing Up the Dirt

Andrea Bemis, who owns and operates Tumbleweed Farm with her husband Taylor, joined the Tre-Fin crew for a day on the water toward the end of the 2018 season. This recipe came out of that experience and kicked off Andrea’s Local Thirty challenge. Read more about both on her blog, Dishing Up the Dirt.

  • 4 Day Boat Tuna medallions (5 or 6, about 1 inch thick)--(175 miles)

  • Kosher salt and freshly ground black pepper--(157 miles)

  • Unsalted utter--(81 miles)

  • Flaky sea salt for serving--(157 miles)

  • Zucchini Butter (see recipe below)

Pat the tuna medallions dry with a paper towel and season with salt and pepper.

Heat the butter in a large skillet over medium-high heat. Sear the tuna until a dark, golden brown crust forms, about 3 minutes. Flip the tuna and cook for about 2 minutes or just until the edges are crisp but the center is still pink. Dollop Zucchini Butter on warm tuna and serve immediately.

Zucchini Butter

  • 2 pounds zucchini or assorted summer squash-- (0 miles)

  • 1/4 cup unsalted butter--(81 miles)

  • 2 garlic cloves, minced--(0 miles)

  • 1 teaspoon dried thyme--(0 miles)

  • salt to taste--(157 miles)

Using a box grater or the grating attachment on a food processor, coarsely grate the zucchini. Empty the content of the bowl onto a clean dish towel and wring out as much liquid as possible.

Add the butter to a deep medium-sized skillet over medium-high heat. As it begins to melt, add the garlic, thyme, and grated zucchini. Cook, stirring often, until the zucchini reaches a spreadable consistency, about 15-18 minutes.  The mixture will still have plenty of texture but will be more "jam like" after cooking. If you scorch the bottom of the mixture turn the flame down but don't stress! Just stir those crispy burnt bits into the butter for added flavor! If need be add a touch of water or white wine to deglaze the pan. The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Oregon Albacore Ceviche, Zucchini Guacamole and Cherry Tomato Salsa

by Kelly Myers, chef/co-owner Xico,
from Portland Farmers Market Cookbook by Ellen Jackson

Makes 4 to 6 servings

  • 1-pound albacore tuna cut in 1/2-inch cubes

  • 3 limes, juiced

  • 1 tablespoon extra virgin olive oil

  • 1/4 teaspoon dried oregano, preferably Mexican

  • Sea salt to taste

  • Zucchini Guacamole (recipe follows)

  • Cherry Tomato Salsa (recipe follows)

  • Tortilla chips for serving

To make the ceviche, mix the albacore with the lime juice in a nonreactive bowl. Toss to combine and marinate in the refrigerator, checking every 10 minutes, until the tuna pieces are “cooked,” or slightly firmer and opaque. If you are uncertain if it is ready, cut a piece of the albacore in half; the flesh should be opaque and white on the outside, and rosy pink on the inside. Use a mesh sieve to drain the albacore removing any excess lime juice. Put fish in a bowl and add the olive oil, oregano and salt to taste.

To serve, spoon the albacore over the guacamole, and serve the salsa on the side with tortilla chips, if desired.

Zucchini Guacamole

  • 1 small green zucchini, cut in 1-inch cubes

  • 1 teaspoon fine sea salt, divided

  • 2 teaspoons finely minced white or spring onion

  • 1 Serrano chile, seeded and finely minced

  • 1 tablespoon coarsely chopped cilantro

  • 1 teaspoon freshly squeezed lime juice

  • 2 avocadoes

  • Sea salt to taste

Put the zucchini in a small bowl with 1/2 teaspoon salt and toss well to insure that the salt is well distributed. Set aside for 30 minutes, after which time the zucchini will have softened. Transfer to a blender or food process fitted with a blade and blend to a smooth puree. You should have about 1/2 cup.

In a small nonreactive bowl, toss the onion, chile, cilantro, and lime juice together, then remove the mixture to a cutting board and sprinkle it with the remaining salt. Chop everything until it becomes a dark green, wet paste.

Mash the avocados in the bowl that contained the zucchini, add the chile paste and stir in the zucchini puree. Season to taste with additional salt as needed.

Cherry Tomato Salsa

  • 1 pint (2 cups) cherry tomatoes, washed, stemmed and halved

  • 2 tablespoons extra virgin olive oil

  • 1 small Serrano chile, seeded and finely minced

  • 1/4 cup coarsely chopped cilantro

  • 1 tablespoon finely minced white or spring onion

  • Sea salt to taste

Combine all the ingredients and set aside.