This tuna poke recipe is a great utilization of the end pieces of an albacore loin – use the center cuts for an entrée on the grill, and the ends and pieces after portioning to create this delicious snack. Tuna poke became popular in Hawaii in the 1970’s, and traditionally uses ahi tuna. Our recipe trades the ahi for our local darling, Oregon Albacore. You can serve this dish over steamed jasmine rice for a hearty, healthy meal, or serve with fresh tortilla chips for scooping.

We strive for zero waste at Local Ocean, and our tuna kabobs help achieve this goal by allowing us to utilize small - but perfectly tasty - pieces of trim. This dish incorporates two of our homemade sauces - the fish is marinated in teriyaki and the veggies are sautéed in our sesame chili sauce.

Niçoise salad is considered by some great chefs to be the finest summer salad of all time. Our take on this French classic features local Albacore tuna. Oregon Albacore, once relegated to tin cans, here shines in the center of the plate. Enjoy with a glass of Oregon rosé, some crusty bread, and good friends.