Simple, quick yet elegant, this recipe brings out the delicate flavor of Pacific troll-caught albacore. We suggest serving herb-broiled albacore with steamed new red potatoes and Brussels sprouts lightly sprinkled with olive oil, basil and just a hint of garlic. Serve with white wine and crusty French bread.

Herb Broiled Albacore Tuna

Makes 4-6 servings

1½ pounds Vital Choice albacore loin medallions (4 six-oz. packages)
1 Tbs butter
1 Tbs canola oil
½ tsp dried basil
4 tsp chopped parsley
1 tsp Dijon mustard
¼ cup lemon juice
Salt and pepper to taste
½ tsp coarsely grated lemon peel

Rinse albacore with cold water; pat dry with paper towels. In small saucepan, melt butter with oil. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste. Stir.

Place albacore on greased broiler pan. Baste with marinade. Broil 4-5 inches from source of heat for 3 minutes. Turn and baste.

Broil an additional 3 minutes, or until albacore is medium-rare, leaving a pink core in center. Transfer to serving platter and sprinkle with lemon peel.

Serve with crusty bread to sop up the juices.