Albacore tuna is the same species used in common canned tuna like Bumble Bee and Chicken of the Sea. It's fished in local waters on the East Coast in the summer, so that's when I serve it at the restaurant. It's a fatty fish, and that fat gives albacore a ton of flavor. I like to serve it as crudo with caperberries, which add just the right touch of acidity. Serves 6
3 lemons, halved
1 pound albacore fillet
Fine sea salt
Freshly ground black pepper
High-quality extra-virgin olive oil, for drizzling
16 Sicilian caperberries
Put a small puddle of lemon juice — about 1 tablespoon each — in the center of six small serving plates then drizzle the lemon juice around the sides of the plates. The lemon juice is put under the fish so that it will not discolor it.
Slice the albacore thinly. Arrange the slices on the serving plates atop the puddles of lemon juice.
Sprinkle a few crunchy grains of sea salt on each slice of fish. Follow with a light grinding of black pepper on each piece and then a light drizzle of high-quality olive oil over the top. Add 4 caperberries to each plate and serve immediately.
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