Since early Greek civilization, tuna has been broiled and roasted, salt cured and smoked. Most often, these days, tuna is cut into steaks and broiled. The albacore has the lightest color of any of the tuna and makes excellent fare for the grill. More about the Albacore Tuna .

... in a series of recipe videos for representing BC Seafood "SIMPLY BC- ALBACORE ...

Marinate your tuna for one hour. Remove tuna from marinade and let excess marinade drain but don't pat tuna dry, and place loins on top 2 racks of smoker. Insert temp prob in center of largest loin the long way (so probe runs down the core of loin). Set temp control at 250 degrees and smoke

My friend, Niurka, gave me this recipe. She serves it with my Seasoned Party Pitas #146950 and uses any of the variations.

This is a family recipe that originally came from my Aunt Gloria, a wonderful hostess and great cook. This spread is a little different from ordinary tuna spread and is great served with crackers or used as a filling for tea sandwiches.

You can buy sashimi grade albacore tuna at Japanese grocery stores. Fujiya and Angel Seafoods both carry it. It is better to use a piece that is thickly cut. Albacore is the tuna that is used in canned tuna. Don't overcook it though, or your beautiful piece of tuna will end up tasting like it