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The coastal albacore tuna fishery has remained strong with good catches reported from both private and charter boat anglers at Westport and Ilwaco, and as far north as La Push and Neah Bay.

In fact catches before the weekend storms saw some of the best albacore tuna action seen with private boats at Westport averaging 10 tuna per person with one charter notching 20 per person. At Ilwaco the catches were good and anglers averaged six to seven per rod.

In this week’s seafood recipe of the week, Seattle sushi chef Taichi Kitamura, owner of Sushi Kappo Tamura on Eastlake and winner of Beat Bobby Flay on the Food Network, offers a delightful seared tuna recipe that’ll wow your guests at the dining table.

Kitamura will be contributing many of his delicious recipes for the Reel Time Northwest Fishing blog. Each of the recipes will be related to the “catch” of the week.

Kitamura was born and raised in Kyoto, Japan until he came to Seattle area. He graduated from Seattle University in 1997, and opened his first restaurant Chiso in 2001. He is also an avid fly fisherman.

This season we have weekly recipes and advice through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Maria Hines, owner of Tilth, Golden Beetle and Agrodolce restaurants; Chef Pat Donahue with Anthony’s Restaurant; executive chefs Sarah Scott, Jonathan Garcia, Matt Brandsey and Wes Hood along with other chefs from El Gaucho, Aqua by El Gaucho and The Inn at El Gaucho; outdoor cookbook author Tiffany Haugen; head chef Chris Gabel at Tini Bigs and Hula Hula in downtown Seattle; tackle shop owners; local seafood-market owners; and fishing guides and charter services.

Recipes will run every Wednesday through Oct. 28 so if you have yummy recipes you’d like to reel-in my way, please let me know and I will post them and will even test it out with my family and friends at the dinner table.

Seared albacore and sweet onion with lemon ginger sauce

Ingredients

7 ounce albacore tuna loin

Three scallions, finely chopped

One teaspoon grated fresh ginger

3 ounce thinly sliced sweet onion

Two tablespoons lemon juice

Two tablespoons soy sauce

One teaspoon sugar

Two tablespoons canola oil

Directions

In a mixing bowl, combine the ginger, garlic, lemon juice, soy sauce and sugar. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the 2 tablespoons of canola oil. Season the tuna lightly with salt. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust.  Serve the seared tuna with the sliced sweet onions, chopped scallions and the sauce drizzled over the whole plate.

Serves one