The albacore season is coming to an end with catches off Oregon and Washington continuing 6-weeks longer than in the previous two seasons in the Northwest. Look out for late-season albacore at your local market to freeze, preserve, smoke or can for the winter.
A great smoking recipe here: http://www.scribd.com/doc/63629215/Cooking-With-Albacore-Smoked-Albacore
Or check out this excellent story on home canning from MIX magazine http://www.oregonlive.com/mix/index.ssf/how-to/a-do-it-yourself-tuna-canning-party-at-the-coast.html
Or you could just eat it now.
The following is an excerpt from a recent article in New York Magazine.
After a peak summer season spent feasting on herring, sardines, and the occasional squid, local albacore tuna are at their fattiest best. The pale-pink flesh is the palest in color and mildest in flavor of all tuna varieties, but takes well to a sensational Japanese blackened-tuna-sandwich treatment that chef Andrew Carmellini gives the tuna at The Dutch restaurant in NYC.
For their interesting sandwich recipe follow the link below.