Blackened Albacore Tuna with Cucumber “Noodles,” Apricot Chutney

Blackened Albacore Tuna
Blackened Albacore Tuna

Salty's chefs want you to experience the highly sought Pacific albacore tuna. It's the season for fin fish, in this case albacore tuna, and as with salmon and halibut, fresh is best! Believe it or not, the bulk of the West Coast catch is off of Oregon and Washington. It is one of the most prized (and it's sustainable) fish around the world (commercially and recreationally) and practically flies it's so speedy, migrating thousands of miles each year.

Blackened Albacore Tuna
with Cucumber “Noodles,” Apricot Chutney

Serves 4

Blackened Albacore Tuna Ingredients

4 each 4 ounce filets of tuna
1/2 tablespoon canola oil
1/2 cup Salty’s Signature Blackening Spice
1 cup cucumber noodles
1/2 cup apricot chutney

Blackened Albacore Tuna Directions
  1. Heat Large Fry Pan to High Heat.
  2. Coat tuna in Salty’s Signature Blackening Spice.
  3. Add oil and then tuna right away.
  4. Cook for 45 seconds on one side then flip and turn off burner and let sit for 1 minute.
  5. Take out of pan and slice razor thin.
  6. Place noodles on a serving dish and then display tuna on the noodles.
  7. Finish with the apricot chutney on top of the tuna.
Cucumber Noodles Ingredients

2 English cucumbers peeled
1/4 cup rice wine vinegar
1 tablespoon Aji Mirin sweet rice wine
2 tablespoons sugar
1 tablespoon minced ginger
1 pinch chili flakes
1 pinch salt

Cucumber Noodles Directions
  1. This is a fun presentation and not to tricky.
  2. You need a mandolin to make these noodles.
  3. If you do not have one just seed the cucumber and then slice it thin.
  4. If you have a mandolin put the teeth in it and make sure it is set for a thin spaghetti looking cut.
  5. Leave the cucumber whole and then run it through the mandolin two times or until you get to the seeds then rotate.
  6. Toss the Noodles in the remaining ingredients and let sit in fridge for 15 Minutes to infuse with flavor.
Apricot Chutney Ingredients

1 cup white wine vinegar
1 cup sugar
1/4 red bell pepper, diced
1 tablespoon ginger, minced
1/4 sweet onion, minced
4 apricots, pitted and chopped
1 pinch salt, kosher
1 tablespoon cornstarch
1 tablespoon cold water
1/2 bunch cilantro, chopped
1 green onion, chopped

Apricot Chutney Directions
  1. Place the vinegar, sugar, pepper, ginger, and onion in a small sauce pan and cook at medium heat.
  2. Cook until mixture bubbles. The bubbles should consistently be the size of your pinky nail.
  3. Add apricots and cook for 5 minutes.
  4. Mix cornstarch with water and add to pan.
  5. Cook for 3 minutes.
  6. Pull off heat and then mix in cilantro and green onion.
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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.