1 fresh cut-up troll-caught albacore tuna

Heat to simmering:

1 quart water
½ cup vinegar
2 teaspoons salt
1 medium sized onion stuck with four cloves
1 bay leaf
1 cut carrot
2 sprigs parsley (optional)

Stovetop method: place a few pieces of the troll-caught albacore into a cooker basket; lower into simmering seasoned water and cook for about 6 minutes. Raise the basket and drain thoroughly. Repeat. Place the albacore on a serving platter, garnish with lemon wedges, and serve with butter.

Oven method: place whole troll-caught albacore loins in a baking pan and pour the simmering poaching liquid over it. Cover the pan with foil and bake in a pre-heated over for 20 minutes. Drain and serve or chill. It can be served cold, garnished, or made into sandwich filling, into a delicious tuna salad or used in many other recipes.

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.