Monday, March 14, 2005


During the late summer, we are very lucky to be able to buy line-caught albacore tuna directly off the boats. We loin them ourselves and put them in the freezer. They thaw very quickly so are a good thing to have around when it's mid-afternoon and I suddenly remember that I haven't taken anything out of the freezer to cook that evening. Such was the case last night. I went out to the garden and picked a huge armload of kale and two beautiful spring red onions and here's what we had for dinner.

Baked Albacore with Spring Red Onions

  • 4 small albacore loins
  • 2 spring red onions, tops and bulbs thinly sliced
  • Annie's Organic Papaya Poppy Seed Dressing
  • Olive oil

Set oven to 325.

Drizzle a small roasting pan with a bit of olive oil. Place the sliced onion bulbs in the pan and put the loins on top of them. Drizzle a generous amount of the dressing over the loins and then sprinkle with the sliced green tops of the onions. Bake in the oven for 15 - 17 minutes or until the meat is cooked through but not dry.

Meanwhile, cut the stem ends of the kale in smallish (1/2 inch) slices. Heat a large pot with about a tablespoon of olive oil over med-high heat. Saute the kale stems until they soften, adding a few minced garlic cloves when the kale releases its juices. Chop the remaining kale leaves and add to the pot. At this point, I needed something else to go in the pot. I had about 3 tablespoons left of the olive oil/black fig balsamic vinegar dipping sauce from the night before so I dumped it into the kale. Stir until all the leaves are coated and cook until everything is tender but retains its green-ish color. Remove from heat.

To plate, mound kale in center of plate with an albacore loin on top and sprinkle with toasted sesame seeds. Eat and ENJOY!