Fresh Albacore Tuna isn’t anywhere near the same as the stuff you find in the can and that’s the God’s honest truth. You could have knocked me over with a feather the first time I had it fresh because raised on a farm in Northern Ontario, Canada tuna of the fresh variety was only something I read about.
We hit the dock in Newport a couple of days ago and bought a whole fresh 11 pound fish right off the boat it came in on. The fisherman even cleaned it for us and so we came home with 4 lovely loins of boneless meat.
We marinated a loin for a couple of hours in purchased Sun Dried Tomato and Basil vinaigrette, courtesy of Kraft Co. and Big Guy grilled it outside on the gas barbecue. Flaked and loaded into corn tortillas along with cabbage slaw, peach and mango salsa, a few slivers of red onion and some avocado cream, it’s a meal fit for Neptune himself.
Here’s the recipe for the cream that we’ve had here before thanks to John Conley of Salsa Brava fame. Not only is it stellar on fish tacos, but used as a dip or slathered on chicken chimies or even moistening leftover tuna in a salad sandwich – it’s all yummy in the tummy.
I have a suspicion that when you give it a try, you’ll be keeping some in the refrigerator at all times.
Avocado Cream (adapted from John Conley, Salsa Brava Cochina)
1 cup sour cream
Juice of 2 limes
1/2 cup plain yogurt
1 avocado, pit and skin removed
Salt, pepper and garlic powder to taste
Place all ingredients in a blender and puree until smooth. Store covered in an airtight container in refrigerator.