Truffle oil gives this seared fish an elegant and unexpected combination of tastes and textures.
Seared Albacore with Avocado & Truffle OilPrint This Recipe Total time Yield 2Source Adapted from McCormick & Schmick’sPublished
- coarse salt, to taste
- freshly ground black pepper, to taste
- vegetable oil, as needed
- .75 pound excellent quality albacore tuna steak, 2‑inches thick
- 1 avocado, peeled, pitted and sliced lengthwise
- 2 tablespoon soy sauce, or to taste
- 2 teaspoon white truffle oil, or to taste
- julienned basil, as garnish
In a medium-sized bowl prepare an ice water bath. Set it aside. Wash and thoroughly dry the albacore. Rub a pinch of salt and a very generous grind of black pepper on each side.
Heat a cast iron or non-stick skillet over medium-high heat, until very hot. Pour a small amount of oil the skillet. Sear the albacore for about 1 to 1 ½ minutes per side.
Remove albacore and immediately submerge it in the ice bath for about one minute. Remove the fish and thoroughly dry it. Using a very sharp knife cut the fish diagonally across the grain in slices about ⅓‑inch thick.
Arrange the fish and avocado slices alternating on a serving plate. Drizzle with the soy and truffle oil and garnish with basil. Serve immediately.
wow! I just bought some ground lamb and pistachios!! I’m making this for dinner tonight as lamburgers- yum, can’t wait to taste it. I’ll make a side of cucumber salad too instead of your herb salad.
There is nothing basic about this amazing sounding recipe, it looks and sounds superb! What incredible flavors. This is on my list of top 10 must make soons.
Those are lovely & I bet taste fantastic too
I saw your gorgeous post at 5 star makeover so I dropped by your blog…can’t wait for your other kebab makeovers!
There’s just something about food on a stick. Love all the flavors here.
even better than corn dogs! And that’s saying something coming from me 🙂
I can’t wait to try these!
I have never made kabob with ground meat either. This is new to me and it looks great! I can’t wait to see what you have in store for the rest of the summer kabob series 🙂
… on Natasha’s blog, these kebabs are just too good not to have another look! Next up: making and tasting them. 😎
I saw these babies over at 5 Star Foodie and was seriously happy.
I’ve never made (or had) kabobs with ground meat, only with the meat cubed. I have to say that I like the look of these and the flavors you include are terrific, I’ll have to give this style of kabob a try sometime. — S
“They have morphed into a jumble of disjointed ingredients skewered onto a stick next to each other, regardless of their compatibility or cooking times!”
THAT was the failed dish I referenced a week ago, the one I walked away from after trying a half dozen times in 48 hours. I tried converting the Kentucky Hot Brown to a kabob called the “Top Down Hot Brown”. But it just didn’t work. I tried many different configurations but would always end up with burnt toast, raw turkey, rubbery bacon, mushy grilled tomatoes, and don’t even get me started on the mornay sauce. Great idea in conceptual creativity but crap on a stick.
These kabobs look very good, like the ones I want to try from Planet Barbecue! You nailed it with your approach, great (grate?) job Greg.
I fell in love with Turkish food in college, thanks to my husband’s roommates. I never turned down an invitation to dinner at their homes.
The kebabs look delicious!
In Turkey, there were kebaps everywhere I turned, and yours would make any Turk proud! The pistachios sound delicious! These also look like the Persian ones I’ve had at a few restaurants here in LA.
I just had to skip over from 5 Star Foodie’s blog to get another look at your wonderful kabobs! Yum!
Mmmm. These look incredibly summery to me. What a great way to celebrate the season!
Kabobs are a passion in my family, as we are Iranian. My mother-in-law keeps her ground beef kabob ingredient list simple, meat, onion, salt and pepper. But it’s they way it’s prepared that makes it special. Kids love anything on a stick, so they are really family friendly. Your kabobs look great!
Very nice Greg!
I learned alot about Kebabs when I \had a persian function at the hotel. The guests had hired on their own chef, so I got to spend a bit of time with the guy whilst watching what he did. Let me tell you, I have a great chuckle passing by those poor excuses for kebabs at the grocery store, with thier stewing meat with the chunks of red onions.
I also did some research into Armenian food. Turns out that almost anything can be grilled, as long as you keep it simple. Fish, chicken, whatever.
I love the pistachios in the dish. They give a nice counter to the lamb meat. If one was to have some garlic sauce, and the pickled red turnips, I think I would be in heaven!
OKAAAAY these kebabs look awesome!! I actually went to a kebab themed party yesterday and I made kebab cupcakes hahaha, they did not fend well in the heat 🙁 These look delicious, I gotta get the hubs to heat up the grill and whip some of these up 🙂