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Olive Oil Poached Albacore & Green Baby Lima Bean Salad

20 minutes prep
30 minutes active cooking
50 minutes total

Makes 4 - 6 servings

It's a simple technique that yields tender, delicious fish you can eat for a week or so.

Rated a ‘best choice’ by Monterey Aquarium’s Seafood Watch, Tre-Fin’s pole and line-caught Pacific Northwest albacore are among the region’s most sustainable fish; they are definitely one of the tastiest.

Tre-Fin’s loins are great for olive oil-poached tuna.

What you'll need


For the shopping list


Albacore Tuna loin


Red Onion

1 cup of

Flat Leaf Parsley

1 cup of

Fresh Mint

From our shop

$6 - New Orleans - Louisiana

$8 - California

Oil Cured Olives

$12 - Napa - California

Sparkling Wine Vinegar

$28.50 - Umbria - Italy

Bettini Organic

$7 - Olhão - Portugal

Fine Sea Salt
Out of stock
2 tablespoons of Just Date Syrup

$9 - San Mateo - California

Just Date Syrup


From the kitchen


Chef Knife


Cutting Board


Heavy Skillet


Mixing Bowl

"While salmon may be the iconic fish of the Pacific Northwest, the albacore tuna caught just offshore deserves some local love, too."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Olive Oil Poached Albacore Step 1

Let the fish thaw for about 30 minutes.

Step 2

While they’re still partially frozen, cut the albacore loins across the grain about 2 inches thick, then let thaw completely. (The fillets are called loins since they have the same shape as a pork loin, but only humans and quadrapeds actually have loins.)

Step 3

Use a small pan that will hold the fish packed together. Pour some oil in the pan, then add the tuna. Add more oil until it comes about half way up the sides of the albacore pieces. Or pour about a half inch of oil in a skillet.

Use the lowest heat setting your burners have, and heat the pan just until small bubbles appear in the oil. If you’re using a skillet, watch for the albacore to start to change color.

Step 4

Turn the fish pieces over, cover the pan, and let cook for a few minutes; then turn it off and leave the fish in the hot oil for another 30 minutes or so.

While you can eat it warm, I usually put the albacore and the oil in a container in the refrigerator and use it for things like this salad with baby green lima beans. When the albacore’s been eaten, save the oil and any bits of fish to make the Italian tuna mayonnaise called tonnato.

Green Baby Lima Bean Salad Step 1

In a saucepan, cover the lima beans with at least three inches of water, add a healthy pinch of sea salt, bring to a gentle boil, cover, reduce the heat, and simmer until just tender, about an hour. Drain (save the cooking liquid for soup) and let cool.

Step 2

For the pickled red onion, combine a cup of Katz sparkling wine or apple cider vinegar with 2 teaspoons of date syrup and 1 teaspoon of sea salt. Bring to a boil, add the sliced onion, and remove from the heat. Let cool.

Pit the oil-cured olives by pressing them on a cutting board with your thumb. Cut or tear into two or three pieces.

Step 3

Combine the lima beans, pickled onion, olives, and chopped herbs in a bowl. Add the vinegar, olive oil, and a pinch of salt. Toss well, move to a platter, and arrange chunks of the tuna on top. Serve at room temperature.

Shop this recipe


Green Baby Limas

Camellia BrandNew Orleans - Louisiana
Oil Cured Olives
Capers, Pickles, & Peppers

Oil Cured Olives

Olinda OlivesCalifornia
Sparkling Wine Vinegar

Sparkling Wine Vinegar

KatzNapa - California
Bettini Organic
Olive Oil

Bettini Organic

BettiniUmbria - Italy
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
Out of stock
Just Date Syrup

Just Date Syrup

Just DateSan Mateo - California

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