3 to 4 pounds troll-caught albacore steaks, 1 to 2" thick
2/3 cup dry white wine
4 tablespoons butter
1 teaspoon dried or 1 tablespoon fresh tarragon

Melt the butter in a skillet, add the troll-caught albacore steaks and brown lightly on both sides. Add the white wine, in which you have soaked the tarragon while browning the steak. Let the wine cook down rapidly and spoon it over the fish. Remove the albacore to a hot platter and pour the wine sauce over it.

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.