Seared Albacore with Avocado & Truffle Oil

Truffle oil gives this seared fish an elegant and unexpected combination of tastes and textures.

Seared Albacore with Avocado & Truffle Oil 

Print This Recipe Total time Yield 2Source Adapted from McCormick & Schmick’sPublished

serves 2


  • 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.