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Bronzed Albacore*
This is the winner of the best tuna dishes we have tried! Use either for appetizers, or as a main course.
Bronzing, as opposed to blackening, requires a cast iron skillet that only needs to reach 350F, instead
of 500F. The result is spicy and crusty on the outside, but dramatically juicy and sweet on the inside, and
no smoke alarms will be set off. Do not overcook! It will finish cooking after you transfer it to a plate.
2 pounds tuna loin or steak, rinsed, patted dry, cut into 3oz or 6 oz pieces, at room temperature
¾ cup unsalted butter
Dry Spice Rub:
4 teaspoons each: sweet paprika, thyme & oregano
2 teaspoon salt
1 teaspoon each, lemon pepper & cayenne pepper (less cayenne if you want less heat)
Blend all together in a wide bowl large enough to hold one piece of fish
Melt butter in a small skillet and keep over low heat
Heat a cast iron skillet over medium high heat
When iron skillet is very hot, dip the tuna pieces in the butter, then roll/rub in the spice mixture till evenly coated.
Place in skillet immediately and cook about 2 minutes on each side (depending on thickness of fish and
degree of doneness desired) until all sides are bronzed. Transfer to a warmed serving plate. This is great
served as is, or you can add one of the finish options below. Enjoy!
3 finish options:
• Butter glaze: Pour remaining melted butter into the iron skillet and scrape up any browned bits or spices.
Pour over fish and serve.
• Aioli Dip: 1 egg yolk, ¾ cup olive oil, juice of one small lemon, ½ teaspoon salt, 1 teaspoon vinegar (you pick)
• Sweet Lime Dip: ¼ cup honey beaten till creamy, blended with juice and zest of 2 limes (a tiny jig of tequila
won’t hurt)
* adapted from a recipe of Carol Foster, Anacortes, WA, printed in the Pike Place Public Market Seafood
Cookbook, Braiden Rex-Johnson, 1995.
Tender Manila Clams
Steamed With Fresh Herbs, Wine & Butter
½ cup butter
2 cups Chardonnay or Pinot Grigio
1 cup water
2 lemons sliced
1 head garlic, peeled and chopped rough (use less if desired)
1 handful fresh chopped parsley
2 teaspoons red pepper flakes
1 handful your choice fresh herbs: oregano, basil, marjoram, thyme
1 teaspoon salt
3 lbs live Manila Clams (or mussels), scrubbed and rinsed.
Melt butter in large stock pot over medium high heat. A wide stock pot is best. Add garlic, stir and cook
for a minute, then add remaining ingredients. Cover stock pot and bring to a boil, then turn to low and simmer
about 5-10 minutes. If your stock pot is tall and narrow, remove cover and turn over clams about half way through
cooking in order to cook evenly and mingle with broth, lemons, and garlic. Clams are done when shells open.
Ladle clams into serving bowls and spoon some broth over each. Serve with hearty bread, warmed or toasted.
Other serving options: rice, pasta, etc.
Kate’s Dungeness Crab 3 Cheese Quiche
1 unbaked 9” pie shell
1 tablespoon butter
2 nice green scallions, chopped
6-10 cherry or grape tomatoes, quartered, or 1 roma tomato roughly chopped
½ teaspoon salt
Fresh ground black pepper to taste
¼ teaspoon cayenne pepper or 1/2 small fresh jalapeno pepper, seeded & chopped
1 sprig fresh dill, chopped fine (optional)
1 tablespoon lemon zest
1 cup fresh Dungeness Crab meat
1 handful Gruyere cheese, grated
1 handful extra sharp white cheddar, grated
1 handful fontina cheese, grated
3/4 cup half & half + ¼ cup sour cream
3 eggs
Pre-bake the pie shell for 7-10 minutes at 375 F. Sauté scallions, tomatoes, and spices on medium high
heat for 2-3 minutes. Pull off heat and mix with crab meat. Beat eggs and cream together in separate bowl.
You are ready to assemble. Step 1: layer the pie shell with grated cheeses. Step 2: Sprinkle crab meat filling
on top of cheeses. Step 3: Pour egg/cream custard on top slowly. Place a few small leaves of fresh dill in center,
and a sprinkle of paprika won’t hurt. Bake at 375F for 35-40 minutes.
*If you have a straight sided quiche pan, increase custard to 1 ½ cups cream & 4 eggs. The grated cheeses
should be about ¼ lb for regular pie pan, and 1/3 lb for quiche pan.
**this recipe also works great with smoked king salmon instead of crab meat. If tomatoes are not preferred,
try other filling items--artichoke hearts, asparagus, bell pepper, or crimini mushrooms….