Oh Wow, Grilled Albacore Tuna With Citrus Herb Marinade & Dot's Pretzels

Now that Cindy is back from a Florida visit, I have someone to share fish meals with as she is also a big lover of all things seafood.  Since she is a big fan of tuna and I have plenty of Albacore, it seemed like the logical meal choice and an opportunity to try a different recipe from the previous meal.  The recipe for Grilled Albacore Tuna WithCitrus Herb Marinade came from Wild Tides Seafoods  and I followed the marinade recipe as written even though I had two loins vs. steaks.  

But before we get to the tuna, I had boiled some shrimp the previous day for my supper so we had a small shrimp cocktail at 4pm.

Grilled Albacore Tuna With Citrus Herb Marinade 

Ingredients:

2 albacore tuna loins about 6-8 oz. each

Olive oil, for brushing

Salt and pepper to taste

2 tbsp fresh lemon juice

2 tbsp fresh lime juice

1 tsp lemon zest

1 tsp lime zest

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp fresh parsley, chopped

1 tbsp fresh cilantro, chopped

1 tsp fresh thyme leaves, chopped

1 tsp honey

Salt and pepper to taste

Herb Garnish (Optional)

1 tbsp fresh parsley, chopped

1 tbsp fresh cilantro, chopped

1 tsp lemon zest 

Instructions:

1. In a small bowl, combine lemon juice, lime juice, lemon zest, lime zest, olive oil, garlic, parsley, cilantro, thyme, honey, salt, and pepper.

2. Whisk the ingredients together until well combined.

3. Place the tuna steaks in a shallow dish or resealable bag.

4. Pour the marinade over the tuna, ensuring the steaks are well-coated.

5. Cover and refrigerate for 15-20 minutes.

6. Preheat your grill to medium-high heat and oil the grates to prevent sticking.

7. Remove the tuna from the marinade and pat dry with paper towels.

8. Brush the steaks lightly with olive oil and season with salt and pepper. (I decided to cook them with the marinade on them)

9. Place the tuna on the grill and cook for one minute per side, depending on your preferred doneness (we like rare).

10. Be careful not to overcook the tuna; it should remain pink in the center.

11. Once cooked, remove the tuna loins from the grill and let them rest for a couple of minutes.  

I served it with fresh asparagus that had been tossed with olive oil, S&P from to grilling it.  

The Verdict:

The tuna was awesome and I’m glad I cooked it with the marinade on it as it still had lots of flavor from it - unfortunately it stuck to the grill a little.  One minute per side over high heat was just right for cooking it rare.  The asparagus was also very good but I lost two of them in the grill while turning them then I forgot the Parmesan that I had grated up.  My cooking gets worse the older I get.

I'm not a big fan of normal store-bought pretzels until I ate some Dot's and they are the best I've ever had - really buttery tasting.  I've tried the original and the garlic Parmesan and loved them both and encourage you to give them a try is you haven't available at most big market chains.  I plan to try them as a meat breading in the near future.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/4/25 event date