2 pounds troll-caught albacore steaks
3 tablespoons olive oil
2 small onions, minced
1 cup white wine vinegar
2 firm tomatoes, quartered
Salt and pepper to taste
4 slices lightly buttered toast

Have troll-caught albacore steaks cut 1½ inches thick; wipe with damp cloth; place steaks in shallow dish with cover; pour in wine vinegar sufficient to cover steaks well; replace cover on dish; set aside to marinate 24 hours at room temperature.

When ready to prepare, pour olive oil in skillet; heat but do not allow to smoke; brown fish quickly 2 minutes on each side; remove from skillet; arrange in a fireproof casserole; set aside.

Place onions in oil in skillet; add salt and pepper to taste, cover. Saute 3 minutes more. Now place casserole with the albacore over low flame, pour sauce over fish; cover, simmer gently 15 minutes. Just before serving, add 1 tablespoon vinegar and stir carefully. Serve over lightly buttered toast.

This recipe has been reprinted from the Moss Landing Albacore Cookbook, which was originally published in 1983 by the Moss Landing Commercial Fishermen's Auxiliary.