TC Recipe: Albacore Tuna with Date and Cider Sauce

November 18 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Domaine Pinot Gris
Serves 2


Each October we, as chefs, farmers and wine makers, get excited and inspired by the fruits of the harvest. Here in Oregon we are blessed to harvest our Pinot Gris grapes and our apples at the same time that albacore tuna is swimming off the coast. This must be the reason why they pair so well together. Our Pinot Gris has always been known as a perfect pairing for seafood and fruits. This dish is testament to that. In the restaurant at King Estate we add radicchio and roasted carrots to this dish to further celebrate our local harvest.


  • 2 ea albacore loin, 4-6 oz cuts
  • 3 T olive oil
  • ½  medium yellow onion, julienned
  • 1/3 C dates, pitted and chopped
  • 1 C apple cider
  • 2 T apple cider vinegar
  • ¼ C chicken stock
  • 1 T butter
  • Salt and pepper


Date and Cider Sauce: In a medium sauce pot sweat the onions in 2 tablespoons of olive oil. (Sweat: To soften and cook vegetables in their own juices without browning.) Next add the dates and simmer for 3 minutes. Add the cider, vinegar and chicken stock. Simmer for at least 5 minutes. Blend with a hand held immersion blender or a conventional stand blender. Add the butter and continue to blend. Strain through a chinois or fine mesh sieve to remove the solids.

Season the albacore on all sides and sear in a hot pan with olive oil until brown on all sides. We recommend serving the albacore rare. Enjoy.