Cedar Plank Albacore

Print Recipe
Cedar Plank Albacore

Grilling fish on cedar planks gives it (and any veg you toss alongside it) a distinct smoky flavor. In this recipe we use thick-cut steaks of Oregon albacore tuna dipped in an easy-to-make marinade of soy sauce and sesame, and grilled over a smoky cedar plank. Serve with Oregon beverage and fresh grilled bok choy, or other veg as desired.

Serves: 4
Difficulty: easy
Diet: GF
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

2 lb albacore tuna, cut into pieces to fit plank
2 T rice vinegar
2 T green onion, chopped fine
1 T fresh ginger, minced
1 T garlic, minced
1 T toasted sesame oil
1 T fresh cilantro, chopped
1 T Suzie’s soy sauce
½ c Kuze Fuku and Sons Ponzu with Yuzu
Pinch each salt and crushed chili flakes
1 cedar grilling plank (Market Meat Dept)
4 baby bok choy, quartered, leave base intact
2 t toasted sesame seeds
1 T HAB Sauce Oregon Seaweed Chili Crisp (as desired)

Steps

  1. Preheat the grill. Soak cedar plank in hot water for 30 min.
  2. Meanwhile, combine vinegar, onion, ginger, garlic, oil, cilantro, soy sauce, ponzu and seasonings in a zip top bag with tuna. Chill for 30 min to 1 hour.
  3. Remove cedar plank from water and place on a hot grill for 3 min. until it begins to smoke and crackle. Flip over and top charred side with tuna. Cover with lid and grill 8 min. until tuna is pink in center and flaky. Remove from the grill.
  4. Grill bok choy alongside tuna steaks just until crisp tender, about 3 min. Remove from the grill and drizzle with toasted sesame oil and HAB Chili Crisp to taste.
  5. Serve tuna and bok choy with fresh yakisoba or rice as desired, garnishing with sesame seeds and more chopped green onion.