Sesame Crusted Albacore with Apricot Glaze

  • 1 lb. Wild Pacific Albacore loin
  • Salt and pepper to taste
  • ½ cup sesame seeds
  • ¼ cup sesame oil
  • 3 tbsp. shallots, minced
  • 1 tbsp. butter
  • ½ cup apricot jam
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. fresh cilantro, chopped
  • Pinch red pepper flakes

Season albacore loin with salt and pepper. Roll loin in the sesame seeds, gently pressing the seeds into the tuna until well coated.

Add sesame oil to a large heavy pan over high heat. When oil is very hot, carefully lay the albacore loin in it. Sear loin on all sides until sesame seeds turn golden brown, then remove from pan and set aside to cool.

In a saucepan over medium-high heat, sauté shallots in butter until they begin to caramelize. Reduce the heat and add the apricot jam, vinegar, cilantro, and red pepper flakes. Continue to cook until the jam is fully melted and everything is well incorporated. Set aside over very low heat, stirring occasionally.

When the tuna is cool enough to handle, cut into 1- to 2-inch thick rounds. Place the rounds on the grill over medium-high heat. Cook for 1 minute on each side, basting carefully with the apricot glaze so as not to dislodge too many of the seeds.

Serve immediately.

Recipe courtesy of Chef Eric Jenkins