Tender albacore sashimi brushed with a delicious sauce, this Garlic Soy Marinated Albacore is sure to make an impressive appetizer for a dinner party. Top it off with thinly sliced scallion and grated ginger.
When it comes to serving appetizer for a dinner party, I like to the idea of serving simple yet elegant dishes. Today’s recipe is this delicious Garlic Soy Marinated Albacore that looks fancy but incredibly easy to prepare.
What is Albacore Tuna
Albacore Tuna (shiro maguro) is sashimi-grade fish commonly used in sushi. It is very popular in Japanese restaurants due to the soft, buttery texture and mild flavor. Albacore differs from yellowfin and other tuna species because its meat is more white. In the U.S., it is the same tuna as the “white meat” canned tuna. Since the albacore sashimi flavor is mild, it absorbs other flavors very well. If you enjoy sashimi, albacore tuna is a wonderful choice to prepare at home. There are a number of online sources that offer frozen and fresh albacore which you can order easily.
For a simple appetizer, I sliced the albacore sashimi thinly, placed them on a plate and brushed with a garlic soy sauce. I then garnished the sashimi slices with grated ginger and scallions. Everything takes just about 10 minutes to put together. The albacore is light and tender, and it soaks up the wonderful flavor of the tangy garlicky sauce. If you have some masago on hand, you can also garnish the fish roes on top of the albacore slices for even more attractive presentation.
Light yet flavorful with a melt-in-mouth tenderness, this Garlic Soy Marinaded Albacore makes a perfect appetizer when you have some special guests in the house. Don’t forget to bring out some bubbly champaign or sake to enjoy!
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Garlic Soy Marinated Albacore
Video
Ingredients
- 7 oz sashimi-grade albacore tuna
- 2 cloves garlic
- 1 scallion
- 1 knob ginger (1 inch, 2.5 cm)
- 1 Tbsp toasted sesame oil
- 4 Tbsp soy sauce
Optional Garnish
- 1 Tbsp yuzu-flavored tobiko (flying fish roe)
Instructions
- Gather all the ingredients.
- Slice the garlic and scallion.
- Grate the ginger.
- In a small saucepan, heat the sesame oil over medium heat and add the garlic slices when the oil is hot.
- Cook the garlic until fragrant and add soy sauce.
- Bring the sauce to boil and lower the heat to simmer for 15-20 seconds. Remove from the heat.
- Cut the albacore tuna into about ¼ inch (6 mm) slices.
- Plate the tuna on a serving plate and brush the garlic sauce. Top with scallion and ginger and garnish with tobiko. Serve immediately.
Yum, just tried this and it was really good. Thanks!
Thank you so much for trying this dish, Michael! I’m very glad to hear you liked it! 🙂
Hi–
Can you explain “sashimi-grade” fish? There doesn’t seem to be any official system for grading sushi or sashimi.
I’ve checked on the different ways that the USDA and the FDA grade fish and can’t find anything saying that they grade fish like according to sushi or sashimi, aexcept to say that it has to be “previously frozen.” Is that what you mean by sashimi-grade?
Hi Les!
For Japanese, “sashimi grade” (or we call it “fish for sashimi” 刺身用) means that it can be safely eaten raw, and the package always have a sticker saying that. That means that you HAVE TO eat within 1-2 days after the package date.
I looked online to see what is “sashimi grade” means, but I don’t think that there were any USDA standards regarding the term “sashimi grade”.
Wiki mentions: ‘Sashimi Grade’ fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike; and it is placed in slurried ice. This spiking is called the Ike jime process. The flesh contains minimal lactic acid because it died instantly so it will keep fresh on ice for about ten days, without turning white or otherwise degrading.
Although not all fish goes through “Ike Jime” process, “sashimi-grade” fish are meant to be eaten raw, but after a few days they have to be cooked.
That’s what I know. It looks like “sashimi-grade” is loosely used in the U.S. but for Japanese it means we “can” eat raw without cooking (and fishmongers are supposed to let us know the process the fish went through to decide if it’s okay to be eaten raw or not). Hope that helps.
Great help, thanks!