A late albacore season means cool weather recipes

Colder-than-usual water temperatures off the west coast this summer mean that the local albacore season is running later this year. The summer BBQ favorite is still widely available and is perfect in cool-weather recipes, a fast-cooking (and heart-healthy) alternative to meat and poultry.

James Beard-nominee and owner of Nostrana in Portland, Chef Cathy Whims, is a huge advocate of local seafood. She prepares albacore in a number of ways that suit the cooler weather. Known for her rustic Italian cooking with a Northwest twist, many of Cathy’s recipes are easy to replicate at home. One of our favorites, Albacore Tuna Kabobs with Sicilian Salsa is perfect for a Sunday lunch or quick weeknight dinner served with seasonal greens and a wild rice pilaf.

Albacore Tuna Kabobs with Sicilian Salsa

Serves 6

1 ½ lbs Albacore tuna, cut into 2” x 2” cubes

1 lemon, halved lengthwise and thinly sliced

18 bay leaves, soaked in cold water for 30 minutes.

6 skewers (if wooden, soak in water for 30 minutes)

Sicilian salsa (see recipe below)

Light a charcoal fire. Skewer tuna, lemon and bay leaves, alternating on skewers.

When the coals are white, grill tuna until medium, just slightly rare in the center.

Place on plates and ladle sauce over.

Serve immediately.

Sicilian Salsa

6 Tbs extra virgin olive oil

3 Tbs lemon juice, freshly squeezed

1 tsp fresh thyme leaves

2 Tbs chopped parsley

salt and freshly ground pepper to taste

Place all ingredients in a blender and blend until smooth and creamy. This can be refrigerated but must be brought to room temperature before serving.