A Northwest Thanksgiving with a Twist

With Thanksgiving just around the corner, many of us are planning special family meals. This year try something different (and much easier to prepare) and put Northwest albacore on the menu.

Northwest chef and James Beard nominee, Cathy Whims is gives us a twist on traditional turkey and cranberry sauce, her recipe for Involtini of Albacore Tuna with Salmoriglio Salsa will surprise guests and takes a fraction of the time to prepare.

Involtini of Albacore Tuna with Salmoriglio Salsa

Serves 6

2 lbs Albacore tuna fillet, skinned, cut into 6 steaks, ¾” thick

Stuffing (recipe below)

Salmoriglio sauce (recipe below)

1 lemon, cut into 6 wedges

Carefully cut with a sharpened filet knife from one side of each fish steak. You want as large a pocket as you can without piercing through tip, bottom or the other three edges. The resulting prepped piece will look like a piece of pocket bread made out of fish. Carefully fill pockets with stuffing mixture.

Prepare charcoal fire. When coals are white, brush fillets with a little of salmoriglio sauce. Grill on both sides until just barely cooked through.

Serve with more salmoriglio on top and a lemon wedge.

Stuffing

2 Tbs olive oil

4 Tbs minced onion

4 Tbs minced carrot

2 cloves garlic, minced

1 ½ cups fresh breadcrumbs

2 Tbs capers, rinsed, drained and coarsely chopped

¼ cup grated Pecorino-Romano cheese

grated zest of 1 lemon

salt and freshly ground pepper

Heat oil and sauté onion, carrots and garlic until soft but not brown. If you have any trimmings from the tuna chop them finely and add them to the pan; continue cooking until the fish is cooked through.

Add the breadcrumbs and mix well over medium heat for a minute. Scrape into a bowl and stir in remaining ingredients. Season carefully – it should be lively and lemony.

Salmoriglio

1/3 cup extra virgin olive oil

¼ cup lemon juice

grated zest of 1 lemon

1 tsp fresh thyme leaves

salt and freshly ground pepper to taste

¼ cup minced Italian parsley

Place all ingredients in blender and blend until emulsified and creamy.

Check for seasoning.

Cranberry Mostarda

1 cup sugar

1 cup honey

1 lb cranberries

4 Tbs dry mustard

2 Tbs black mustard seeds

Sea salt and freshly ground black pepper

Place all ingredients in a heavy non-reactive sauce pan and slowly bring to a boil, stirring.

Reduce to simmer and cook, stirring occasionally, until cranberries breaks down and mustard flavor is integrated, about 20 minutes.

Let cool and refrigerate.

Serve with tuna, cured meats, grilled meat, and on sandwiches.

For more of Cathy's delicious recipes visit her Portland restaurant, Nostrana www.nostrana.com